Tagliatelle with Orange

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Tagliatelle with Orange
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it de fr es br
424
Calories per serving
  • Vegetarian
  • Energy Kcal 424
  • Carbohydrates g 62.7
  •   of which sugars g 5.2
  • Protein g 16.8
  • Fats g 11.8
  •   of which saturated fat g 5.52
  • Fiber g 5.1
  • Cholesterol mg 289
  • Sodium mg 483
  • Difficulty: Easy
  • Prep time: 20 min
  • Cook time: 15 min
  • Serving: 4
  • Cost: Low

PRESENTATION

Rich color from the caramelized orange pasta always catches attention—especially when weekend meals call for something special at the table.Families who love to explore Italian flavors enjoy this tagliatelle with orange for its nice balance of savory, sweet, and bright citrus notes.Traditional taste meets a little extra spark since every twirl of this tomato-less pasta dish brings that fresh orange flavor right up front.Looking at these long noodles coated in orange pasta sauce, you see how they glisten...Home cooks say it looks good for guests, with a warm orange tint and a little sprinkle of zest on top.Busy nights or celebrations work great with a dish like this—light, aromatic, and bold.Any time someone wants reliable crowd-pleasers, Mediterranean dinner recipes really do work—this one's always a hit.Between the smooth texture, light caramel notes, and a touch of prosciutto for depth, it satisfies folks of every age (even picky eaters usually ask for seconds).

Kids and adults both notice the soft, almost silky texture of homemade pasta once it's combined with sweet orange and savory elements.That little bit of citrus makes every bite taste fresh and just a bit tangy...the kind of combination families remember since it's different from everyday pasta.Weeknight dinners tend to get more fun when an Italian orange pasta recipe is on deck—it goes nicely with simple sides or a green salad.Versatility is the deal here: want to dress it up with bits of prosciutto with pasta, add a scatter of almonds, or toss in some fresh herbs?This tagliatelle with orange adapts easily.No one minds a sprinkle of extra zest for color or a little cheese at the table.Families appreciate the easy, family-style serving—big platter, one big fork—quick seconds for everyone.Don't be surprised if new eaters say it's DELICIOUS and different.Try serving al fresco (even on a regular weeknight) and you'll see how much folks enjoy its bold flavor and simple, rustic appeal.It's a sure favorite for anyone who likes a nice twist on pasta and values nice, bright flavors right on the dinner table.

INGREDIENTS
424
Calories per serving
Egg Tagliatelle pasta 10.6 oz (300 g)
Orange peel 2 - organic
Egg yolks 3 - very fresh
Grana Padano PDO cheese 1.75 oz (50 g) - to grate
Butter ½ tbsp (10 g)
Extra virgin olive oil to taste
Fine salt to taste
Black pepper to taste
Chives - a few stems
Preparation

How to prepare Tagliatelle with Orange

To prepare tagliatelle with orange, start by chopping the chives and set them aside 1. Then proceed to peel the oranges with a vegetable peeler 2, trying to take only the outer part of the peel, avoiding the more bitter white part. Then cut the peel of 1 orange into julienne strips 3, while the other can be left whole.

In a large pan, heat the oil with the butter over very low heat 4 and when the latter is melted, add the julienned orange peel 5 and lightly brown it, stirring occasionally; while the whole peel can be dropped into a pot with hot water 6. Boil the peels so that they release their aroma.

In the meantime, in a bowl, pour the yolks (they should be very fresh) and add the room temperature water 7, then beat them with a fork 8; adjust the salt 9.

and pepper 10. Drain the orange peels 11, then let the water return to a boil while you prepare the pasta to dunk as soon as it reaches temperature. At this point, cook the tagliatelle for 3-4 minutes or for the time indicated on the package in the same water in which you boiled the peels 12.

Then drain the tagliatelle with a slotted spoon and transfer them directly into the pan where you sautéed the julienned orange peels 13; mix with a spatula 14 and season with the chives 15.

Then pour in the beaten yolks with the water 16 and quickly mix over low heat. Then turn off the heat, add the grated Grana Padano DOP 17 and serve the tagliatelle with orange hot 18!

Storage

It is recommended to consume the tagliatelle with orange as soon as they are ready.

They can be stored in the refrigerator in an airtight container for up to 1 day.

 

Tip

Avoid sautéing the tagliatelle over high heat, as they may dry out too much; you can keep a little pasta cooking water aside and, if needed, add it to the sauce to dilute it.

For the translation of some texts, artificial intelligence tools may have been used.
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