🍝 Tagliolini with bresaola and walnuts: a first course rich in Valtellinese flavor
A first course that wins you over at first bite: the tagliolini with bresaola and walnuts are a simple yet impressive recipe that combines the flavors of the Valtellinese mountains in a truly surprising pairing. The delicacy of the fresh pasta melds with the strong flavor of the bresaola and the crunchiness of the walnuts, resulting in a dish for true connoisseurs! 🌰🥩
Perfect for impressing your guests with an elegant but super easy-to-prepare dish.
🛒 Ingredients for 4 people
- 300 g of flour 00
- 2 whole eggs
- 1 tablespoon of extra virgin olive oil
- 100 g of butter
- 200 g of bresaola from Valtellina
- 70 g of coarsely chopped walnut kernels
- 6-8 cherry tomatoes
- White wine to taste
- Grated cheese (Parmigiano Reggiano or Grana Padano) to taste
- Salt and pepper to taste
👨🍳 Preparation
1. Prepare the fresh pasta
In a bowl or on a work surface, mix the flour with the eggs and a tablespoon of oil. Knead until you obtain a smooth and elastic dough. Let it rest covered for at least 30 minutes.
Then roll out the dough and cut it into thin tagliolini. Allow to dry slightly on a floured cloth.
2. Prepare the seasoning
Coarsely chop the walnuts. In a pan, melt the butter with a drizzle of oil and add the walnuts. Let them flavor, then deglaze with a splash of white wine. Adjust with salt and pepper.
Cut the bresaola into strips and the cherry tomatoes into quarters.
3. Cook and combine
Cook the tagliolini in plenty of salted water. Drain them al dente, reserving a bit of cooking water.
Pour the pasta into the pan with the walnuts and combine well over low heat, adding a little water if necessary.
Off the heat, add the bresaola, the cherry tomatoes, and a generous sprinkle of grated Parmigiano.
4. Serve immediately
Serve the dish hot, perhaps garnishing with a whole walnut kernel or some fresh parsley leaves 🌿.
📸 The image of the dishes is purely indicative and may not necessarily correspond exactly to the recipe.
