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Spaghettini with herbs and ‘battuda di malga’

Spaghettini with herbs and ‘battuda di malga’

  • Starter
  • medium
  • 4
  • 60 minutes, plus 1 hour resting time

PT1H

PT1H

1
To make the dough, blanch the herbs before chilling immediately in ice water to preserve the colour. Squeeze to remove any excess water and chop finely
  • 135g of mixed herbs, (mallow, lemon balm or melissa, wild fennel, mint and so on)
2
Place the flour on the table and make a well in the middle. Mix together the chopped herbs with the eggs in a bowl then incorporate the mixture into the flour until you obtain a smooth dough. Wrap in cling film and allow to rest in a cool place for at least 1 hour
  • 400g of semolina flour
  • 3 eggs
3
Roll out the dough to obtain 1mm thick sheets of pasta, then cut into thin spaghetti with a knife or an automatic pasta maker
4
For the dressing, cut the shallot and the green parts of the courgettes into a julienne, then sauté in a saucepan with the butter. Add the sour cream and a splash of stock and cook for a few minutes. Season with salt and pepper
  • 1 shallot
  • 2 courgettes, green part only
  • 80g of butter
  • 100g of sour cream
  • stock, as needed
5
Cook the spaghettini in salted boiling water, then drain and mix with the sauce. Stir through some chopped mint, divide between plates and garnish with trout eggs. Serve immediately
  • mint leaves
  • 4 tbsp of trout eggs

Ingredients

Metric

Imperial

  • Herb pasta dough

    • 135g of mixed herbs, (mallow, lemon balm or melissa, wild fennel, mint and so on)
    • 400g of semolina flour
    • 3 eggs
  • Sauce

  • To serve

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