Here is a creative, colorful dish with an exceptional product: asparagus. This, combined with pistachio and contrasted by the bitter note of cocoa and the spiciness of chili pepper, creates a unique flavor experience. And so, together with tagliatelle, these flavors become extremely irresistible.
Ingredients and doses for 4/6 people
For the dough
- 360 g of 00 flour
- 40 g of bitter cocoa
- 4 eggs
- Water to taste
For the rest
- 400 g of already cleaned squid
- 350 g of asparagus
- 35 g of pistachios
- 1 shallot
- 1 whole clove of garlic
- Chili pepper to taste
- Extra virgin olive oil to taste
Method
Preparation of the pasta
- Add the bitter cocoa powder to the flour and sift everything together. Place the cocoa and flour on a wooden pastry board where you will knead the dough, taking care to form a circle. Place the eggs in the center of the circle of flour and cocoa, beat them a little with a fork and begin to incorporate them into the flour.
- Knead vigorously until the dough is well incorporated, which will be ready as soon as it starts to bubble. If it seems a little dry, add a little water
- With the dough obtained, form a ball , which you will cover with tissue paper and leave to rest for about 30 minutes.
- Subsequently, put a little flour on the pastry board and, after dividing the dough into pieces, roll them out with a rolling pin or with the appropriate pasta machine. Form sheets of about 1 mm thick , roll the single sheet on the rolling pin, or on itself (see photo below), and cut the tagliatelle with a sharp knife, reaching a thickness of about 1 and a half cm.
- Place the tagliatelle on a tray with a little flour.
Preparation of the seasoning
Clean and wash the asparagus, taking care to use only the tips because they are the only tender part. Blanch them in lightly salted water. Please: save the asparagus cooking water, you will need it for the cream. Finish cooking by browning the asparagus in the pan with the previously fried shallot. Blend the asparagus, adding a little of the cooking liquid until you obtain a cream of the right density (it must not be liquid).
In a separate bowl, brown extra virgin olive oil with a whole clove of garlic. Add the cleaned squid, cut partly into slices and partly into julienne strips . Season with salt, add the chilli pepper to your liking and leave to cook for a few more minutes.
Toast the pistachios in a non-stick pan , crush them a little in a mortar and proceed to cook the pasta in salted water. The tagliatelle will be ready after about 3/4 minutes of cooking. At this point assemble the dish. Sauté the pasta in the pan with the squid seasoning and serve on the asparagus cream, to which you have added the pistachio.
