Whole wheat tagliatelle with escarole and taleggio fondue
- Vegetarian
- Energy Kcal 708
- Carbohydrates g 67.3
- of which sugars g 11.8
- Protein g 30
- Fats g 35.4
- of which saturated fat g 15.83
- Fiber g 10.4
- Cholesterol mg 234
- Sodium mg 843
- Difficulty: Average
- Prep time: 30 min
- Cook time: 25 min
- Serving: 4
- Cost: Average
PRESENTATION
Tagliatelle integrali con scarola e fonduta di taleggio is one of those classic Italian dishes that's got a little something extra—really, it's got it all. Straight from Lombardy, this one's a gem. Whole wheat tagliatelle? Yeah, not your usual pasta, but it’s got this nutty flavor and a tender bite that just works great. It's not your typical sauce setup either. Instead, you've got sautéed escarole—which, to be honest, adds a nice bit of bitterness and crunch.
And look, adding raisins? Genius move. Those bursts of sweetness really wake up your taste buds. All this under a smooth, silky layer of taleggio fondue, which is super creamy and comforting. And here's the thing: you don't see escarole recipes like this too often, especially with a taleggio cheese sauce that melts perfectly into everything. It's seriously good stuff.
Folks from Northern Italy—especially Lombardy—are basically cheese wizards, and this taleggio fondue proves it. They can take something simple, like whole wheat pasta, and make it feel way way special. You've got the moist sauce, the slightly crisp edges from the sautéed escarole, and those soft, golden tagliatelle ribbons. Pretty simple. It's a go-to if you're into Italian vegetarian vibes or just need a pasta night shake-up.
Every forkful gives you the creamy, rich cheese, pops of sweet raisins, and that little tang from the greens. Fancy? Kinda. But, truthfully, just good, simple food with a cool Italian twist. Perfect for a cozy dinner. It’s like bringing a taste of Lombardy to your table. Each bite? Comforting and exciting. For sure.
INGREDIENTS
- For the whole wheat tagliatelle
- Whole grain flour 2 ½ cups (300 g)
- Eggs 3 - medium
- for the escarole
- Escarole (endive) 9 cups (500 g)
- Raisins 0.75 oz (20 g)
- Garlic 1 clove
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
- for the taleggio fondue
- Whole milk 1 ¼ cup (300 ml)
- Taleggio cheese 7 oz (200 g)
- Butter 2 tbsp (30 g)
- Type 00 flour 4 tbsp (30 g)
- Nutmeg to taste
- Fine salt to taste
- Black pepper to taste
- for garnish
- Almond slices 4 tbsp (20 g)
How to prepare Whole wheat tagliatelle with escarole and taleggio fondue
To make the whole wheat tagliatelle with escarole and taleggio fondue, start with the fresh pasta: pour the whole wheat flour into a large bowl, make a well in the center to create the classic fountain shape, and crack one egg at a time 1 that you've kept at room temperature. Knead with your hands (2-3)
until you obtain a smooth and homogeneous dough, wrap it with plastic wrap 4 and place it in a cool, draft-free place for 30 minutes (not in the refrigerator). Take care of the sauce, rinse the raisins and soak them for 10 minutes in cold water to rehydrate them 5, wash the escarole under running water 6
then cut it into strips 7. In a pan, sauté the garlic clove with a drizzle of olive oil 8, add the escarole 9,
cover with a lid 10 and let the vegetable wilt for a few minutes 11. Then add the drained raisins 12.
Meanwhile, heat another pan on the stove and toast the almond slices 13 and set them aside. After the resting time, take back the fresh pasta, divide the dough into pieces 14 and roll each piece into a thin sheet with the special manual or electric machine 15.
Pass the sheet through the widest rollers to the thinnest ones, then pass it through the serrated roller to create the traditional tagliatelle 16. Scatter the tagliatelle creating nests and place them on a floured tray to avoid sticking 17. Prepare the taleggio fondue: cut the taleggio into pieces 18
heat the milk in a saucepan 19 and in another, melt the butter over low heat, salt 20 pepper, sprinkle in the flour 21
and mix with a whisk to obtain a golden roux 22. Gradually add the hot milk 23, thicken the mixture over low heat, always stirring with the whisk, flavor with nutmeg, salt, pepper, and then add the pieces of taleggio 24,
stir to melt the cheese and obtain a sort of béchamel 25. Remove the garlic clove from the escarole and dress it with the taleggio fondue 26. Meanwhile, bring plenty of salted water to a boil for cooking the tagliatelle, cook the tagliatelle for just a few minutes 27
then drain them into the pan with the escarole and fondue 28 and keep a little cooking water aside to add to the pasta if it turns out a little dry. Garnish with toasted almond slices 29, stir to flavor the pasta and immediately bring the whole wheat tagliatelle with escarole and taleggio fondue to the table to enjoy them hot 30!