Best 2 Taglierini With Caramelized Scallops And Rosemary Beurre Blanc Recipes
Indulge in a culinary symphony of flavors with our enticing Taglierini with Caramelized Scallops and Rosemary Beurre Blanc. This delectable dish tantalizes the taste buds with a harmonious blend of textures and flavors. Succulent sea scallops, expertly caramelized to perfection, rest atop tender taglierini pasta, enveloped in a luscious rosemary beurre blanc sauce. The aromatic rosemary adds a touch of herbaceousness, elevating the rich, buttery sauce to new heights. This recipe promises an unforgettable dining experience, perfect for special occasions or a delightful treat for seafood enthusiasts.
In addition to the main recipe, we offer a collection of complementary dishes to complete your culinary journey. Dive into the delightful world of homemade pasta with our Taglierini Pasta from Scratch recipe. Learn the art of crafting delicate pasta sheets, resulting in perfectly al dente taglierini that will elevate any dish.
Expand your culinary horizons with our versatile Caramelized Scallops recipe. Discover the secrets of caramelizing scallops to achieve a beautiful golden crust and tender, juicy interiors. This technique can be applied to various seafood and vegetable dishes, adding a touch of caramelized sweetness to your creations.
Master the art of creating a velvety smooth and flavorful Rosemary Beurre Blanc sauce with our detailed recipe. This classic French sauce, infused with the aromatic essence of rosemary, perfectly complements seafood, poultry, and vegetables. Enhance your culinary repertoire with this essential sauce.
Embark on a culinary adventure with our Taglierini with Caramelized Scallops and Rosemary Beurre Blanc. Treat your taste buds to a symphony of flavors and textures, complemented by our curated collection of homemade pasta, caramelized scallops, and rosemary beurre blanc recipes. Elevate your cooking skills and impress your loved ones with this exceptional dish.
FRESH TAGLIERINI PASTA
Categories Pasta Maker Pasta Dinner Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 3/4 lb
Number Of Ingredients 6
Steps:
- Make dough:
- Pulse together all ingredients except additional flour in a food processor until mixture just begins to form a ball. Knead dough on a work surface, incorporating additional flour as necessary, until smooth and elastic, about 8 minutes. Divide dough into 4 pieces and keep each wrapped in plastic wrap until ready to roll out.
- Roll out dough:
- Set smooth rollers of a pasta machine at widest setting. Flatten 1 piece of dough into a rectangle and feed through rollers. Fold in half and feed through rollers 8 or 9 more times to continue kneading, folding in half each time and dusting with flour as necessary to prevent sticking.
- Cut pasta:
- Turn dial to next narrower setting and feed dough through rollers without folding. Continue to feed dough through, without folding, making space between rollers narrower each time until narrowest setting is reached. Halve sheet crosswise and arrange on a dry kitchen towel, letting pasta hang over edge of work surface. Roll out remaining dough in same manner.
- Attach ribbon-pasta cutters to pasta machine and attach handle to 1/8-inch-wide cutter. Line a tray with a dry kitchen towel. Feed first rolled-out pasta sheet, which will have dried slightly but should still be flexible, through cutter and toss with some flour. Form pasta loosely into a nest and arrange on kitchen-towel-lined tray. Make more taglierini with remaining dough. Cover taglierini with plastic wrap until ready to use.
GARLIC CALAMARI TAGLIERINI
I love light sauces over pasta and came up with this one with squid to go over taglierini. I usually have on hand either fish or clam base and would substitute a broth for water. This goes good with a loaf of Italian bread for dipping into the sauce.
Provided by James
Categories World Cuisine Recipes European Italian
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oil in a saucepan over medium heat. Stir in celery, shallot, and garlic, and cook and stir until lightly browned, 7 to 10 minutes. Blend in water, wine, lemon juice, sauce mix, and basil pesto. Bring to a boil. Reduce heat and let simmer, stirring occasionally, for 10 minutes.
- Stir calamari, frozen peas, and capers into the sauce. Continue to simmer until squid is opaque, checking frequently to avoid overcooking, about 15 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook taglierini pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 6 to 9 minutes. Drain.
- Season calamari mixture with salt and pepper. Serve over cooked pasta.
Nutrition Facts : Calories 698.1 calories, Carbohydrate 101.6 g, Cholesterol 147 mg, Fat 16.5 g, Fiber 5 g, Protein 28.5 g, SaturatedFat 4 g, Sodium 891.9 mg, Sugar 5.2 g
Tips:
- Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and prevent any scrambling during the cooking process.
- Fresh ingredients: Use the freshest ingredients you can find. This will make a big difference in the overall flavor of your dish.
- Don't overcrowd the pan: When searing scallops, don't overcrowd the pan. This will prevent them from cooking evenly and becoming rubbery.
- Cook the scallops in batches: If you have a lot of scallops to cook, cook them in batches. This will help you prevent overcrowding the pan and ensure that they cook evenly.
- Use a good quality butter: The butter you use for the beurre blanc will make a big difference in the flavor of the sauce. Use a high-quality, unsalted butter.
- Don't boil the beurre blanc: When making the beurre blanc, don't let it boil. This will cause the sauce to break.
- Season to taste: Always season your dish to taste. This means adding salt, pepper, and other seasonings until the dish reaches your desired flavor.
Conclusion:
Taglierini with Caramelized Scallops and Rosemary Beurre Blanc is a delicious and elegant dish that is perfect for a special occasion. The tender scallops, caramelized shallots, and creamy beurre blanc sauce come together to create a dish that is both flavorful and visually appealing. If you are looking for a dish that will impress your guests, this is the one for you.
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