My mother used to make them as a dessert, she kneaded eggs and flour, rolled the pastry and cut it more thinly than the classic tagliatelle, one part used it for the first, topped with the classic ragù ... and the other fried it, then passed nests in honey and finally decorated them with various sugared almonds, just as they do in the Bolognese area at carnival. On the other hand, after having fried them, I wanted to dress them with the classic flavors of pizza margherita, tomato, basil and mozzarella (which in this case, I replaced with burrata).
Time of realization: 1 hours
Degree of difficulty (1 to 5): 2
Ingredients for people 4
320 g of pasta
Tomato sauce to taste
1 burratas
5/6 slices of bacon
Bechamel
Parmesan Cheese
Fresh basil to taste
Peanut oil
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Pepe
For the pasta (with Pasta Maker)
400 g of re-milled semolina flour
100 g flour
190 of liquids (water + 2 eggs).
For the béchamel sauce
½ liter of milk
50 g flour
50 g of butter
nutmeg
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Procedure for making Italian-style fried linguine nests
After having obtained my pasta with the machine, I rolled it up with the help of a ladle, forming nests that I fried in peanut oil. Put on straw paper to absorb excess oil. In a saucepan I prepared the béchamel, to which I added some grated Parmesan. Meanwhile, I made the bacon crisp by keeping it in the oven for 2/3 minutes.
Having everything ready, I served up brushing the dishes with béchamel, placed the nests and dressed them with some leftover lunch sauce (you can also dress them with a quick garlic, tomato and oregano or basil sauce), a spoonful of burrata on each nest, bacon cut into small pieces and fresh basil.
The recipe was made by Amerigo Morgia.
