Tagliatelle with five cereals with vegetable ratatouille, porcini, sausage and walnuts. A simple and healthy dish, I used the tagliatelle with five cereals, as I really love the rustic flavors … it is a paste obtained from the mixture of five different cereals … wheat, barley, spelled, corn and rye. I thought of combining this particular pasta, simple and genuine ingredients, flavors that reminded me of my childhood … like the delicious sausage they make in ciociaria, the land of my paternal grandparents, where I spent long periods of vacation … and the incomparable taste porcini mushrooms, of which the woods of the Frosinate, frequently made it to those who had the patience to look for them. The walnuts, which I love .. and I would add in every dish, with their immense wealth of mineral salts, complete this tasty dish!
Time of realization: 40 minutes
Degree of difficulty (from 1 to 5): 2
Ingredients for 2 people
180 g of noodles
100 g of potatoes
50 g of fresh beans
50 g of green beans
50 g of peas
1 carrot
1 zucchini
1 clove of garlic
Hot pepper q.b.
Parsley
Celery
2 Norcia sausages
100 g. of porcini mushrooms
1 red Tropea onion
Kernels of 4/5 walnuts
2/3 cauliflower florets
Oil
salt
Chili pepper
nutmeg
1 rosemary top
Procedure to make the Tagliatelle with 5 cereals with vegetable ratatouille, porcini, sausage and walnuts
I carefully washed the vegetables, peeled and cut into small pieces. I chopped the onion and the chilli and browned them in a pan with the oil, I added the vegetables and a half glass of water, I salted and cooked over low heat with the lid, I added more water when needed. In another pan with a drizzle of oil and a piece of garlic I cooked the porcini mushrooms, adding white wine and parsley, when cooked, I removed the mushrooms and browned the chopped sausages.
I cooked the pasta and poured it in the pan with the vegetables, I added the porcini and sausages, a pinch of nutmeg and 2 tablespoons of cream (or any cheese spread) and I skipped it for a few minutes. I crusted by adding the chopped walnuts.
The recipe was created by Amerigo Morgia.
