Tagliolini aux œufs Cipriani
Les Tagliolini Cipriani, élaborés par la Maison Cipriani dans ses ateliers vénitiens, présentent une rugosité distincte au toucher. Cette caractéristique témoigne de l'utilisation de semoule de haute qualité et symbolise le savoir-faire artisanal. Leur teinte jaune paille caractéristique, typique des pâtes aux œufs, reflète leur préparation méticuleuse.
Cuits, ces Tagliolini conservent une parfaite uniformité. Légers et résistants à la fois, ils incarnent la saveur distinctive du blé dur. Réputés dans le monde entier, les Tagliolini Cipriani sont les pâtes choisies pour sublimer les assiettes de tous les restaurants Cipriani de prestige.
Avec un temps de cuisson de seulement 2 minutes, les pâtes aux œufs Cipriani se targuent d'utiliser des ingrédients italiens de haute qualité à 100 % et un processus de production artisanal unique. La pâte fine et élastique cuit rapidement, et sa faible teneur en humidité garantit un rendement de 5 portions pour 250 g de produit. De plus, sa nature poreuse lui permet d'absorber de généreuses quantités de sauce, enrichissant l'expérience culinaire globale.
Recettes Traditionnelles
Egg Pasta with Ham au Gratin
This dish is one of the few combinations of French and Italian cuisines on our menu.
The pasta and the ham are Italian; the sauce and the cooking method are French. It has
become a classic of Harry’s Bar because everybody likes it so much.
SERVES 6 AS A FIRST COURSE OR 4 AS A MAIN COURSE
- salt
- 3 tablespoons unsalted butter (45g)
- 1/2 cup (about 2 ounces) prosciutto, cut into julienne strips (60g)
- 3/4 pound dried tagliolini or tagliatelle (egg pasta) (330g)
- 1/2 cup freshly grated Parmesan cheese
- (65g) plus extra to pass at the table
- 1/2 cup Béchamel Sauce
- (125 ml)(page 229)
Preheat the broiler.
Bring a large pot of water to a boil and add a tablespoon of salt. Melt 1 tablespoon (15g) of the butter in a large skillet over medium-high heat. Add the ham and cook it for a minute or 2, stirring constantly. Cook the pasta in the boiling water for 2 minutes or until al dente. Drain it well in a colander, and put it in the skillet. Toss it with the ham, add another tablespoon (15g) of the butter, sprinkle with half the Parmesan, and toss well.Spread the pasta evenly in a 2-quart (2 liter) ovenproof casserole. Spoon the sauce over the top and sprinkle with the remaining Parmesan. Cut the remaining butter into bits and scatter over the top. Broil as close as possible to the heat source until golden and bubbly, about 1 to 2 minutes. Serve immediately and pass around a small bowl of grated Parmesan cheese.
Egg Pasta with Olive Oil and Parsley
Almost any combination is suitable in this dish — it’s very good with parsley alone.
Angelo, a waiter at Harry’s Bar for many years and a special favorite with Truman Capote, had very strong opinions about food and always liked to tell the customers what they should eat. Since he was usually on a diet, he strongly recommended noodles with oil and parsley — and that’s what everyone ordered!
SERVES 6 AS A FIRST COURSE OR 4 AS A MAIN COURSE
- 1/4 cup olive oil (60 ml)
- 2 tablespoons finely chopped flat-leaf parsley
- salt
- freshly ground pepper
- 3/4 pound dried tagliolini or tagliatelle (egg pasta) (330g) or
- 1 pound spaghetti (450g)
- 2 tablespoons unsalted butter, softened (30g)
- 1/4 cup freshly grated Parmesan cheese
- (30g) plus extra to pass at the table
Bring a large pot of water to a boil. Heat the oil in a large skillet over medium-high heat. Add 1-2 tablespoon of the parsley, and some salt and pepper and cook for a minute or so. Salt the boiling water and cook the pasta — egg pasta for 2 minutes, spaghetti for about 8 minutes, or until al dente — and drain well in a colander. Add the pasta, the softened butter, and the Parmesan to the sauce in the skillet and toss well. Transfer to a heated platter and garnish with the remaining parsley. Serve immediately and pass around a small bowl of grated Parmesan cheese.