Oriental Soup with Wild Mushrooms and Squid Tagliatelle2013-04-05
- Yield : 4
- Servings : 4
- Prep Time : 60m
- Cook Time : 20m
- Ready In : 60m
This time, for such a cold weekend, we’ll end the week with a lovely recipe. Once again we’re helped by Chef Orielo who’ll be showing us how to prepare some squid tagliatelle to go with our Oriental Stock. A lactose-free recipe for all those of you who have an acquaintance, friend, colleague or relative who’s lactose-intolerant.
Another recipe to surprise your guests with. And who doesn’t want to stay indoors with this weather? Let’s get to work and prepare these lovely home-made tagliatelle!
(Photos provided by Orielo’s Kitchen®)
- Oriental Soup:
- 1.5 litres of Amandín Oriental Stock
- 1 carrot
- 50g dried wild mushrooms
- Squid tagliatelle:
- 200g flour
- 2 eggs
- 2 tablespoonfuls of olive oil
- 1 ½ teaspoons of salt
- 2 sachets of squid ink
For the squid tagliatelle:
Make a hollow in the centre of a mound of 200g of flour in a bowl. In the hollow put the two eggs, two spoonfuls of oil and a teaspoon and a half of salt.
To colour the pasta black, add two sachets of squid or cuttlefish ink to the hollow. Now mix it all together with your fingers, first the wet ingredients in the hollow and then slowly working outwards to mix all the flour in thoroughly. It is advisable to wear latex gloves so as not to colour your hands.
After mixing thoroughly, put the dough on the worktop and start kneading it, gradually adding flour if it’s too damp, or a little water if it’s dry.
Knead it for about 5 or 10 minutes so that the gluten is evenly distributed and the dough is elastic. When it’s ready, put it in a bowl, cover it with film and leave it to stand for half an hour in a cool place, or simply in the fridge.
After leaving it to stand, cut the ball into four pieces. Roll each one out with a rolling pin and put it through the pasta machine. Then run the dough through the tagliatelle cutting roller. After cutting all the tagliatelle, sprinkle them with flour and separate them from one another, then leave them to dry for half an hour.
Oriental wild mushroom and squid tagliatelle soup:
While the pasta is drying, wash the mushrooms and put them in a bowl of water to soak for 20 minutes.
Peel a carrot and cut it into small sticks. Sauté them in a frying pan over a high heat with a tablespoonful of olive oil for two or three minutes.
Heat up the litre and a half of Amandín Oriental Stock in a pan and add the mushrooms and carrot and let it cook for about 20 minutes, until the mushrooms are soft. Then add the squid tagliatelle and cook for another three or four minutes. Take off the heat and serve in bowls or dishes..
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