Categories: ricette

by patrizio_eccechina

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Ingredients

  • Water-dough tagliolini g 320 (or, to make them at home: g 220 of remilled durum wheat semolina and g 110 of water)
  • Zucchini g 100
  • Carrots g 80
  • Asparagus g 120
  • Shiitake mushrooms g 80
  • Soy sauce g 20
  • Extra virgin olive oil g 40
  • Salt to taste
  • Edible flowers to taste

Preparation

Prepare the tagliolini by mixing the semolina with water until the dough is smooth and uniform. Let the dough rest for about 30 minutes, then roll it out and cut into tagliolini. Alternatively, use ready-made tagliolini made with water.
Wash the vegetables and cut the zucchini and carrots into julienne strips. Cut the asparagus into thin strips and slice the shiitake mushrooms.
Cook the tagliolini in plenty of salted water and drain them al dente.
Meanwhile, heat the extra virgin olive oil in a large skillet and sauté the vegetables over high heat for a few minutes, keeping them crisp. Add the soy sauce, toss in the tagliolini, and stir quickly to blend the flavors.
Finish with a drizzle of raw extra virgin olive oil and garnish with edible flowers before serving.

Oil and flavor: perfect pairings for your recipes

An organic Garda PDO Bresciano EVO oil, produced primarily from Casaliva, Frantoio, and Leccino olives, pairs subtly with this dish. Its delicate and harmonious profile enhances the sweetness of the vegetables and the lightness of the tagliolini, without altering their delicate balance.

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