Taglierini With Caramelized Scallops And Rosemary Beurre Blanc Recipes

TAGLIARINI

Tagliarini image

In my home town during the 1950's and 60's it seemed like every mom made this dish, it had many names and many different ways of making it. It was called Tagliarini, Talarini, Slumgoli and goulosh. This recipe is close to a neighbor's version that I loved as a kid. She called hers Tagliarini.

Provided by Linda Smith

Time 50m

Number Of Ingredients 17

Ingredients

1 c onions, diced
3/4 c bell pepper, chopped
2 clove garlic, minced
2 Tbsp oil
2 lb lean ground beef
2 c canned pear tomatoes, drained
1 1/2 c frozen or canned corn, drained
1/4 c tomato paste
1 tsp oregano
2 tsp salt
1 tsp celery salt
1/2 tsp pepper
1/2 tsp allspice
1 tsp basil, dried
3 sprig(s) parsley, chopped
1 1/2 c grated cheddar cheese
1 lb wide egg noodles

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.

FRESH TAGLIERINI

Fresh Taglierini image

Categories Pasta Gourmet

Yield Makes about 3/4 pound

Number Of Ingredients 2

Ingredients

Food-Processor Pasta Dough , rolled out
all-purpose flour for tossing

Steps:

Attach ribbon-pasta cutters to pasta machine and attach handle to thinnest cutter. Line a tray with a dry kitchen towel. Feed first rolled out pasta sheet, which will have dried out slightly but will still be soft, through cutter and toss generously with flour. Form pasta loosely into nest and arrange on kitchen-towel-lined tray. Make more taglierini with remaining dough in same manner. Taglierini may be made 1 day ahead and chilled on towel-lined tray, covered loosely with plastic wrap.

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