Home Recipes Green tagliatelle with tomato

Green tagliatelle with tomato

and mozzarella cream

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Ingredients

For 10 servings

Tomato cream sauce

8 tomatoes

400 ml Debic Culinaire Original

Mozzarella cream

400 g mozzarella

400 g Debic Culinaire Original

Tagliatelle

800 g flour

8 eggs

160 g spinach

Garnish

10 cherry tomatoes

50 g spinach leaves

50 g diced tomatoes

Debic products used

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Debic Culinaire Original 20% 2L

  • Perfect for Soups & Sauces
  • Unrivalled cooking functionalities
  • No curdling, no separation, fast thickening speed

Preparation

Tomato cream sauce

Skin the tomatoes and remove the pips.

Chop into pieces and boil with the culinary cream.

Reduce to the desired thickness and chop finely in the blender.

Season to taste with salt.

Mozzarella cream

Chop the cream and mozzarella finely in the blender.

Press through a fine sieve.

Season to taste with salt and store in the refrigerator.

Tagliatelle

Wash the spinach and cook in a little water.

Cool in ice water straight away. Squeeze well and press through a fine sieve.

Pile up the flour and make a dip in the middle.

Add the eggs and the spinach. Knead well until you have a smooth, even mixture.

Leave to rest in the refrigerator for 15 minutes.

Roll out the dough thinly using a pasta machine and leave the sheet to dry for a few minutes.

Fold in two and cut into thin strips of half a centimetre.

Sprinkle with a little flour if necessary.

Assembly

Cook the tagliatelle in boiling water for 3 minutes.

Heat a little of the tomato sauce and add the tagliatelle.

Add a little more boiling water if necessary.

Make a pool of mozzarella cream on the plates and arrange the tagliatelle on the sauce using tongs and a wooden spoon.

Finish with the cherry tomatoes, diced tomatoes, and fresh spinach.

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