Autumn Tagliatelle with herb scented olive oil
Recipe by chef Giuseppe Capano
200 g white flour
75 g chestnut flour
2 large eggs
2 sprigs of fresh rosemary
12 leaves of fresh sage
2 slices of garlic di aglio
12 Bleggio walnuts
60 g of seasoned Vezzena cheese
Garda DOP extra virgin olive oil
With the two types of flour, the eggs, a pinch of salt and a little water form the mixture kneading it for a long time until obtaining a quite soft dough with a uniform colour, cover it and leave it to settle or at least 1 hour. Peel off the rosemary and
wash it together with the sage leaves drying well the two aromatic herbs, peel the garlic and chop it finely together with the rosemary and sage, put the minced in a saucepan with 5 spoonfuls of olive oil, heat for approx. 15 minutes “bain-marie” so that the herbs release the aromas without altering too much the composition of the oil.
Shell the walnuts, toast them slightly in a thick saucepan for 4-5 minutes stirring often to avoid burning, wait and until lukewarm, rub between hands to eliminate the peel that comes off naturally and chop them, grate the Vezzena cheese thickly and boil plenty of water. Spread out the dough so that it’s about 2 mm thick and create some tagliatelle slightly wider than average, cook them for 3-4 minutes in the boiling salted water, drain them, dress with the herbal oil and rehydrate with a bit of cooking water, place in bowls, sprinkle the surface with the toasted walnuts and the cheese serving straight away.