Patterned papardelli with divine tomato sauce

[dough]

Patterned papardelli with divine tomato sauce

Category: Dishes from cereals and flour products

Kitchen: italian

Ingredients
Flour (finely ground)	200 g
Egg	2 pcs.
Salt	pinch
Parsley with flat leaves, green basil, chervil
Tomatoes	6 pcs.
Garlic	4 cloves
Salt	taste
Basil green	small bundle
Olive oil	4-5 st. l.
Ground pepper	taste

Cooking method

• Knead dough made from flour, eggs and salt. Wrap in plastic. Let him rest for 30 minutes.
• Then roll out the dough very thin (almost transparent) a strip of about 20 cm. Sprinkle it lightly with water (so that the leaves stick well to it) and arrange the basil leaves, parsley and chervil in columns at a distance of about 1 cm from each other. Sprinkle the second plate of dough lightly with water and cover the first one (with leaves). Powder with flour and roll well with a rolling pin so that they hold together. And then you need to cut long strips of papardelli with a width of 2-2.5 cm.
• Cook our papardellis in boiling salted water for 1-2 minutes. Each serving needs 1 liter of water
• Making the sauce... The secret is that it should be served cold, pouring hot papardelli on it. This sauce is a real masterpiece! The main thing in it is the taste of excellent fresh tomatoes. To easily remove the skin, you need to blanch them. We prick the tomatoes with a sharp knife and put them in boiling water for 2 minutes. Meanwhile, take 4 cloves of fresh garlic and grind it with salt. Finely chop a large handful of fresh basil with a knife (the tomato sauce will absorb its taste). We put it with the garlic. Now let's get to the tomatoes. We take them out of boiling water, let them cool slightly and remove the skin. Now they can be removed easily! Coarsely cut the peeled tomatoes, put in a colander and knead a little with your hands. Using a colander, we rid the tomatoes of excess juice. All we have left is the wonderful pulp! We spread with garlic with basil. Add 4-5 tbsp to our mixture. l. olive oil, a little sea salt and a little pepper. Mix well, try ... ... The taste is very garlic)))))! And it's all! It tastes best when chilled as much as possible and is very refreshing on a hot summer day. This sauce is perfect with freshly baked dough, it has a rich, bright flavor!

Note

The recipe is not mine. I saw it somewhere on TV. And quickly decided to repeat it. I cannot vouch for the accuracy of the recipe, as I did from memory.
Another point here, they are not very pretty yet. Photo from the first preparation. And then I did not yet have a beautiful knife-wheel with teeth. Now, of course, it turns out more beautifully. Unfortunately there is no photo with the sauce. When I photographed, I did it for myself I wanted to photograph exactly the leaves of greens in the dough, I did not guess to put the sauce on the side.

Lyudochka, you are smart !!! Gorgeous recipe! Congratulations on starting your journey to HP! I wish you good luck and success in this field !!!! The recipe is very interesting! While I'm taking it to bookmarks, I will definitely do it! Thank you!

Thank you! I hope I like it

[Mila1]

Mila1Thanks for the recipe! I am interested in weed, what kind of grass it turns out to taste and degree of readiness. I already looked in the direction of a similar papardelli noodles, by the way, last year and chervil grew in a greenhouse, do you use fresh herbs?

Do you mean tough greens in the dough? No, not at all rough, only taste is present. I use only fresh greens, and chervil, so that in general only fresh can be used. since it cannot be dried, and it will not go here from the freezer

Lyudmila, a very interesting recipe)) And chervil - what kind of greens? And can you replace it with anything?

[celfh]

celfh, Tatyana, chervil, purely outwardly similar to parsley, but has a slight aniseed smell. I don't even know what to replace. Just use parsley. In general, it can be grown on a windowsill.
So I found information on chervil on the Cook. RU

Chervil

Chervil is an annual herb, 15-50 cm high, a representative of the umbrella family, which is used in cooking and as a medicine.

Description:

This plant has several names: common chervil, kerbel, kupyr, kupyr butenelist, snacks. In appearance, this culture bears a resemblance to parsley, so chervil is often also called French parsley. Chervil has a delicate aniseed aroma. Its stem is branched, the leaves are pinnately dissected three times, dark green. The inflorescences consist of several small white flowers. They form smooth fruits with an elongated spout, 0.7-1.0 cm long and a characteristic brown color.

Properties and origin:

In Russia this culture is called "chervil", in England - "chervil", in Germany - "kerbel", in France - "cerfeuil", in Italy - "cerfoglio", in Sweden - "korvel", and in Holland - "kervel ". Chervil has become famous for its delicate aroma with a slight hint of anise, parsley and tarragon. Fresh chervil leaves are added to salads, they contain many different vitamins. Crushed chervil is part of the French spice mixture "fin-erb". It is undesirable to dry the leaves of this seasoning, as they lose their aroma. The homeland of this plant is the southern regions of Russia, Western Asia and the Caucasus. Chervil is also found in Moldova, Transcaucasia and Crimea. It is known from history that chervil was consumed as early as the 3rd century BC. e. ancient Romans and Greeks. They added it to sauces and soups. Due to the high content of vitamin C, chervil has a good effect on the functioning of the liver and respiratory organs. Chervil tincture and decoctions are recommended for weight loss.

Application:

Fresh chervil leaves are used in the preparation of pork and lamb meat dishes, soups, broths, salads, fish dishes, eggs and cottage cheese. Chervil is in perfect harmony with basil, tarragon and parsley. It is put in a sauce for fried and boiled meat (it includes vegetable oil, chervil, eggs, vinegar, sour cream and mustard). This seasoning makes the taste of the curd paste more pleasant. Chervil is infused with vinegar, this dressing can be added to salad. Leaves of this seasoning are placed on sandwiches. The ancient Greeks and Romans also used chopped fresh crevel root to season salads and sauces with it at the end of cooking. The seasoning from the roots of this culture tastes like parsnips and white carrots. They can be prepared for the winter and used to make salads and cheeses. It is known that chervil in the old days protected their homes from ants, they are afraid of this smell.

Content of nutrients:

The composition of young chervil leaves contains essential oil, carotene, glycosides, minerals and vitamin C.

Chef Tips:

It is not recommended to dry chervil leaves, it is better to use it fresh. To prepare for the winter, you can put several bundles in the freezer. When cooked, the aroma of chervil is lost, so it is advisable to add it to hot dishes at the end of cooking. Try sprinkling the omelet with chopped chervil, basil and chives and you'll be pleasantly surprised by the aroma and taste of this dish. Care should be taken when collecting the leaves of this plant, as they are similar to the leaves of the poisonous hemlock.

Chervil has a very subtle pleasant aroma. And how is he with the dough, retains the smell? I did not dare to use it, and it seemed to me that it would be more suitable for sweet drinks like drinks! I wonder how he is in the noodles?

[Loksa]

Loksa, Oksana, I generally did it with three types of grass. So the flavors are mixed. It was just delicious

[Tanya,]

Lyudmila, a very interesting recipe)) And chervil - what kind of greens? And can you replace it with anything?

Tanya, I grew chervil for one year - I did not like the anise flavor. Now I'm hooked on various basilicas - clove, lemon, etc. For my taste - a universal spicy herb.

[MariV]

MariV, Olya, I also VERY like basil. I consider a versatile herb But I also love parsley. They shared an idea with me (here on the forum) to try to make it with mint. Interested. I will try

[Ludmila]

Ludmila, this is a miracle!

I made up my mind today. I did the truth with dry parsley, but it's fresh ... freshly bought - tender, beautiful color. So I did it with it.
I have chicken broth, specially cooked. It turned out AMAZING Very tender and tasty!
I liked it very much



THANKS, Lyudochka!

My daughter didn't like it She needs thicker
Soon my husband will come home from work and feed him. If he doesn't like it, I'll eat everything myself, although I can't wheat
I never thought that it is so easy and graceful to be tempted, to eat up the forbidden
But I liked them so much

This time without sauce Next time I'll make sauce

[Waist]

Waist, Natasha. I'm so glad you decided to try. Sorry. that my daughter didn't like it, but maybe they can be rolled out thicker. I did not try. As they told on TV, I did so, I'm obedient The sauce is also very tasty And it turns out VERY tasty HOT papardelli and COLD !!! sauce Try everything together

[Ludmila]

Ludmila, but for me the thickness plays not the last role, but almost the first. I like EVERYTHING about them !!!
Thicker - it will be others.
The husband said that everything is delicious for him
What I noticed today: If with broth, then it is more convenient for eating not in strips, but cut into squares. But if with sauce, then probably yes, in stripes

Well how I liked it
Thank you!!!

[Waist]

Waist, And I'm so glad that my husband liked it So it was not for nothing that I puffed ... I laid it out ... it was my first recipe that I posted on this forum
Yes, when with sauce, you wind it on a fork right in the sauce ... with a knife you will also put this sauce on the papardellos

fell on the table from the delicious description of the sauce This must be repeated!

[Mila1]

arrange the leaves of basil, parsley and chervil in columns

Mila1, Ludmila, and how is it, columns? Don't cut the greens, do you?

So it was not in vain that I was puffing ... I laid it out ... it was my first recipe that I posted on this forum

Lyudmila, definitely not in vain!
Congratulations on your first recipe!

fell on the table from the delicious description of the sauce This must be repeated!

Checkmark, I'll be glad if you try

[Mila1]

Mila1, Ludmila, and how is it, columns? Don't cut the greens, right?

Helen, I probably put it wrong. Rather, in rows, one after another, we spread the leaves. So, on a sheet rolled out on a typewriter, I get 4 rows of such leaves. And then we cut between the posts into long wide papardelli.

Lyudmila, definitely not in vain!
Congratulations on your first recipe!

Helen, now he is not alone. a little more I just posted this recipe on the very first day I registered for HP
By the way, now I looked, it was exactly a year ago, on February 14

I just posted this recipe on the very first day I signed up for HP
By the way, now I looked, it was exactly a year ago, on February 14

So, happy anniversary!
What a fine fellow, registered and immediately scribble recipes! : girl-yes: I have been looking at HP for several years

[Elena_Kamch]

Elena_Kamch, yes, I write little to me too lazy

Lyudochka, in vain! We must share delicious treats with the people!