Tagliolini del Barot in Canavese Rosso

Michele Scotti
Chef patron Tropicana - Torino

Ingredients for 4 servings

500 gr fresh tagliolini pasta, 2 onions, 2 bell peppers (1 red, 1 yellow), 10 anchovy filets in olive oil, 2 spoons of extra virgin olive oil, 1 knob of butter, 1 glass of Canavese Rosso wine.



Cut the onions into thin slices and brown them in 2 spoons of extra virgin olive oil in a pan on a low flame, sprinkle with wine and continue cooking once the wine has evaporated. Add a ladle of hot water and continue to cook until the onions are stewed and soft.

Roast the bell peppers, peel them, clean them and cut the central part into tagliatelle-like strips. Chop the rest of the peppers into small cubes to be added to the onions.

In a small pan melt the anchovies in the remaining oil. Add the melted anchovies to the onions and the chopped peppers with the knob of butter. Put in the pepper strips for flavoring, then put them on a plate and keep them warm to decorate the plate.

Cook the tagliolini in plenty of slightly salted hot water, drain the tagliolini when they are al dente and add the sauce, adding a ladle spoon of cooking water.

Use a spoon and a fork to form a nest of tagliolini on each plate, decorate with the pepper strips. Serve hot.

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