Whole Wheat Tagliatelle with Endive and Taleggio Fondue
Category: First Courses
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Whole wheat flour | 300g |
| Eggs | 3 |
| Endive (Scarola) | 500g |
| Raisins | 20g |
| Garlic | 1 clove |
| Extra virgin olive oil | As needed |
| Salt | As needed |
| Black pepper | As needed |
| Whole milk | 300ml |
| Taleggio cheese | 200g |
| Butter | 30g |
| All-purpose flour | 30g |
| Nutmeg | As needed |
| Sliced almonds | 20g |
Instructions:
-
Prepare the Fresh Pasta:
Begin by making the whole wheat tagliatelle. In a large mixing bowl, place the whole wheat flour and create a well in the center. Crack the eggs into the well, one at a time, and mix until a smooth and consistent dough forms. Wrap the dough in plastic wrap and set it aside to rest for 30 minutes. -
Prepare the Endive:
While the dough rests, wash the endive thoroughly under cold water and slice it into thin strips. In a large skillet, heat a drizzle of extra virgin olive oil over medium heat. Add the garlic and sauté until fragrant. Then, add the sliced endive, cover the pan, and cook until the endive wilts and softens. -
Add Raisins and Toasted Almonds:
Once the endive has softened, stir in the raisins and allow them to rehydrate in the pan. Meanwhile, in a separate pan, toast the sliced almonds over medium heat, stirring occasionally until golden brown and fragrant. -
Roll Out the Dough:
Once the dough has rested, roll it out with a rolling pin or pasta machine, starting with the widest setting and gradually decreasing the thickness until the dough is thin. Pass the dough through the pasta machine’s cutting attachment to create the tagliatelle noodles. Arrange the noodles in nests on a lightly floured tray to prevent sticking. -
Make the Taleggio Fondue:
To prepare the fondue, cut the Taleggio cheese into small cubes. In a small saucepan, heat the whole milk over medium heat. In a separate pan, melt the butter and whisk in the all-purpose flour to create a roux. Gradually add the warm milk to the roux, whisking constantly to avoid lumps. Continue cooking over low heat until the mixture thickens. Stir in the cubed Taleggio cheese, salt, pepper, and freshly grated nutmeg. Continue stirring until the cheese has melted and the sauce has a smooth, creamy consistency. -
Cook the Tagliatelle:
Bring a large pot of salted water to a boil. Cook the tagliatelle for just a few minutes, until al dente. Once cooked, use a slotted spoon to transfer the pasta directly to the skillet with the cooked endive and raisins. Gently toss the pasta in the pan to coat it in the flavors of the endive and raisins. -
Assemble and Serve:
To serve, plate the pasta and spoon the Taleggio fondue over the top. Sprinkle the toasted almonds on top for an added crunch and flavor. Serve the tagliatelle hot, and enjoy a delicious, comforting first course perfect for any occasion.
Tips:
- For a richer flavor, you can replace the whole milk with cream in the Taleggio fondue.
- You can substitute the endive with other leafy greens such as spinach or Swiss chard for a slightly different taste.
- Make sure to serve the tagliatelle immediately after mixing with the fondue to enjoy the creamy texture at its best.
This rich and creamy dish pairs wonderfully with a light white wine such as Pinot Grigio or Chardonnay, balancing the flavors of the hearty whole wheat pasta and the indulgent Taleggio cheese.
