Best Tagliarini Recipes

TAGLIARINI

Steps:

• 1. Saute onion, bell pepper and garlic in oil, add beef cook until beef is lightly browned. Add all ingredients except cheese. cook until noodles are done then add cheese, stir until cheese is mixed in. This can also be baked like a casserole.

CARRABBA'S TAGLIARINI PICCHI PACCHIU

Steps:

• Cook pasta according to package directions.
• Meanwhile, simmer sliced garlic in olive oil over very low heat for about 10 minutes.
• Add remaining ingredients and stir over medium heat another 2 minutes.
• Toss with cooked angel hair pasta and serve as a side dish for chicken or shrimp.

TAGLIARINI CASSEROLE

Steps:

• In a large dutch oven, over medium heat, cook ground beef, stirring, until meat loses its pink color.
• Drain off fat.
• Stir in Adobo, dry onion, garlic powder, pepper, Italian seasoning & chili powder. Add broth, spaghetti sauce, creamed corn & olives.
• Simmer meat mixture on low heat for about 15 minutes.
• Meanwhile, in a large pot of boiling, salted water cook noodles until just al dente & drain.
• Combine meat mixture with cooked noodles & pour into an extra large casserole dish (4 quart 10x14").
• Cover with foil & bake for 45 minutes at 350 degrees.
• Remove foil & sprinkle cheese over top. Return to oven for an additional 5 minutes to melt cheese.

BRAISED HALIBUT WITH TAGLIARINI

Steps:

• Preheat the oven to 500°F.
• Bring a large pot of salted water to a boil. Add the tagliarini and cook until about half-done, about 1 minute for fresh and 4 minutes for dried. (They will finish cooking in the braising liquid.) Drain, reserving 1/2 cup of the cooking water, and set aside.
• Warm the olive oil in a flameproof gratin dish or heavy oven-proof skillet over medium-high heat. Add the garlic and sauté until fragrant. Add the parsley and anchovies, pressing the anchovies with the tines of a fork. Continue to sauté until the parsley sizzles and the anchovies melt into the oil, about 3 minutes.
• Add the fish and sauté it briefly on both sides until the edges of the fish are opaque, about 1 minute on each side. Add the wine, increase the heat to high, and boil rapidly until it is reduced by half, about 2 minutes. Add the reserved pasta water and the noodles, distributing them around and under the fish. Season to taste with salt and pepper.
• Place in the oven and bake until the fish is cooked through and the pasta has begun to absorb the liquid, 6 to 7 minutes. Remove from the oven and serve at once, directly from the dish. Sprinkle a few drops of lemon juice, if desired.

TAGLIARINI WITH MUSHROOMS, GARLIC AND SAGE

Steps:

• Bring a large pot of salted water to a boil.
• While the water is coming to a boil, heat two and a half tablespoons of the oil in a large, heavy skillet. Add the mushrooms and saute over high heat until they have wilted and have started to brown. Stir in the garlic and when it begins to color, reduce the heat to low.
• Add the pasta to the boiling water, stir in and cook it for two to three minutes. Drain it well, put it in a warm bowl and toss with the remaining half tablespoon of oil.
• Increase the heat under the skillet and stir in the sage and pepper flakes, season to taste with salt and pour over pasta. Toss well and serve with Parmesan cheese on side.

TAGLIARINI WITH PESTO, GENOA STYLE

Steps:

• 1 In a food processor or blender, combine the basil, parsley, pine nuts, garlic, and a pinch of salt. Chop fine. With the machine running, add the oil in a steady stream and process until smooth. Stir in the cheese. 2 Bring at least 4 quarts of water to a boil. Add the potatoes and green beans. Cook just until tender, about 8 minutes. Scoop out the vegetables with a slotted spoon. Place them in a warmed serving bowl. Cover and keep warm. 3 Add the pasta to the boiling water and stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Drain the pasta, reserving some of the cooking water. 4 Add the pasta, pesto, and butter to the serving bowl with the vegetables. Toss very well, adding a little of the cooking water if the pasta seems dry. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

TAGLIARINI WITH SHRIMP AND CAVIAR

Steps:

• 1 In a skillet large enough to hold all of the pasta, melt the butter over medium heat. Add the shrimp and cook, stirring, until pink and almost cooked through, about 2 minutes. With a slotted spoon, remove the shrimp to a plate. 2 Add the vodka to the skillet. Cook, stirring, until the liquid evaporates, about 1 minute. Add the cream and bring to a simmer. Cook until the cream thickens slightly, about one minute more. Stir in the shrimp and a pinch of salt and pepper. Add the green onion and lemon zest. Remove from the heat. 3 Bring at least 4 quarts of water to a boil. Add 2 tablespoons of salt, then the pasta. Cook, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Drain the pasta, reserving a little of the cooking water. 4 Pour the pasta into the skillet with the sauce and toss well over medium heat. Add a little of the cooking water if the pasta seems dry. Divide the pasta among the plates. Top each portion with a spoonful of caviar and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

TAGLIARINI WITH LEMON SAUCE (1/2 RECIPE)

Steps:

• 1. In a skillet large enough to hold pasta later, combine butter, cream, and lemon juice over low heat. As soon as butter melts, remove skillet from heat, cover, and set aside. 2. Meanwhile, bring 4-qt water to boil. Add sea salt and pasta, stirring. Cook until tender and drain. 3. Transfer pasta to skillet (off of heat) and toss to blend. Add lemon zest and toss. Cover and let rest for 1-2 mins. Transfer to bowls, shower with parsley and serve with Parmesan, if desired.

SAFFRON TAGLIARINI WITH SNAILS, SORREL, TOMATO, ZUCCHINI

Steps:

• For the pasta:
• Combine ingredients in food processor or large mixer until dough ball forms.
• Rest mixed ingredients for half an hour to one hour in the fridge.
• Roll out through pasta machine to make thin, silky sheets then put through the machine at a tagliarini setting (or roll out by hand into a thin sheet and then cut noodles using a pizza cutter).
• Hang to dry over a broom handle; while still soft, curl into loose nests.
• For the sauce:.
• Clean and slice zucchini into strips.
• Halve the cherry tomatoes.
• Sauté strips of zucchini in olive oil with cherry tomatoes and crushed garlic over medium heat until vegetables soften.
• Add the snails and sorrel and season to taste, adding lemon zest and cooking till sorrel is softened and snails are heated through.
• Bring large pot of salted water to boil and add the pasta and cook for one to two minutes (or until al dente--if you are using freshly pasta, it will cook very quickly). Drain and toss with the snails and sorrel sauce.
• Serve immediately.

TAGLIARINI WITH PICCHI PACCHIU SAUCE RECIPE

Steps:

• To make the sauce, heat the oil and garlic together in a small skillet over medium-low heat just so the garlic is softened and the oil is very warm, about 5 minutes. Remove from the heat and let stand to infuse the oil, about 30 minutes. Pour the tomatoes and their juices into a bowl. Squeeze the tomatoes through your fingers until the are coarsely crushed. Stir in the garlic in its oil and the basil. Season with salt and pepper. Let stand for 1 to 2 hours for the flavors to marry. Bring a large pot of water to a boil over high heat. Add salt to taste. Add the Tagliarini and stir well to separate the strands. Cook according to the manufacturer's directions until al dente. Drain well. Return the tagliarini to its cooking pot. Add the sauce and mix well. Cover and let stand for 1 minute. Divide among 4 serving bowls and serve hot.

TAGLIARINI PICCHI PACCHIU WITH CHICKEN

Steps:

• .
• Combine balsamic vinegar, olive oil, garlic powder, basil, salt and pepper. Pour over chicken and marinate in refrigerator for several hours. Grill. Cook past according to package directions. Meanwhile, simmer sliced garlic in olive oil over very low heat for about 10 minutes. Remove garlic and set aside. Add remaining ingredients. Stir over medium heat for approximately 5 minutes. Stir in cooked garlic. Toss with cooked angel hair pasta and top with grilled chicken. Garnish with fresh basil and parmesan cheese.