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Tajarin with Artichoke, Black Olive and Marjoram Sauce

TAJARIN CON SUGO DI CARCIOFI

€6.50
Tax included

An elaborate mixture of soft and durum wheat flour and eggs: thus, following tradition, the women from the Langhe area used to skilfully prepare tajarin, a smaller version of tagliatelle typical of Piedmont, traditionally made, rolled out and cut by hand.

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An elaborate mixture of soft and durum wheat flour and eggs: thus, following tradition, the women from the Langhe area used to skilfully prepare tajarin, a smaller version of tagliatelle typical of Piedmont, traditionally made, rolled out and cut by hand. The preparation is lengthy: the dough is rolled out, thinner and thinner, until it has the desired thickness. Before cutting, it must be left to dry for at least half an hour, so that it isn't too sticky.

The perfect match is a light and delicate sauce, that can blend the strong flavour of black olives and the slightly bitter taste of artichokes with a touch of marjoram.

Speaking of artichokes, do you know why whatever you eat after them tastes sweet? It is caused by the polyphenol they contain, which has this peculiar effect. In fact, cynarine temporarily inhibits the sweet taste receptors and, when you drink some water after a slice of artichoke, the receptors begin to work again and the sudden contrast deceives the brain, leading it to think that we just drank a sugar solution.

TAJARIN CON SUGO DI CARCIOFI

Data sheet

TAJARIN CON SUGO DI CARCIOFITAJARIN WITH ARTICHOKE, BLACK OLIVE AND MARJORAM SAUCE
CONTENTS
Nutritional Value (average value for 100 g) Energy:
1197 kJ / 283 kcal
Fats:
2,90 g
- Saturated fatty acids content:
0,78 g
Carbohydrates:
53,6 g
- Sugar content:
1,08 g
Proteins:
10,5 g
Salt:
0,06 g
Ingredients:
semolina flour, fresh pasteurised eggs (20%), water
Allergens:
eggs and egg products, cereals, gluten
ARTICHOKE, BLACK OLIVE AND MARJORAM SAUCE
COMPOSIZIONE
Nutritional Value (average value for 100 g) Energy:
327 kJ / 79 kcal
Fats:
5,0 g
- Saturated fatty acids content:
0,6 g
Carbohydrates:
5,3 g
- Sugar content:
2,9 g
Proteins:
1,9 g
Salt:
0,87 g
Ingredients:
onions, extra virgin olive oil, salt, basil
Tomato pulp:
tomatoes, tomato juice, acidity regulator: citric acid
Artichokes:
25%
Black olives:
1,5%
Marjoram:
0,5%
May contain:
nuts, eggs, milk, fish, celery

BECOME A CHEF

Take a large pot (at least 30 cm in height, 25 cm in diameter) and fill with 4 L of water and 50 g of coarse salt, then boil. Meanwhile, open the sauce jar and pour its contents into a pan, add 30 ml of vegetable broth or water, and heat until it simmers. When the water in the pot is boiling, put in the tajarin, and as soon as the water begins to boil again, drain it with the help of a strainer. Sauté in the pan (30 cm in diameter) with the sauce for 1-2 minutes, adding a spoonful (about 15 g) of extra virgin olive oil, so that it is well blended with the sauce. Then serve the tajarin with the help of tongs, laying it in a soup bowl.

WHAT YOU NEED

EQUIPMENT: a large pot (at least 30 cm in height, 25 cm in diameter), a pan (30 cm in diameter), a strainer, tongs.

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