Dish. This Sunday, we offer a recipe easy enough to do. On the menu: buckwheat pasta and vegetables tied with a delicious bacon sauce.

BUDGET: GOOD MARKET. | PREPARATION: 40 MIN. | COOKING: 15 MIN. | REFRIGERATION: 1 H.

Ingredients for 4 persons)

  • A zucchini
  • A carrot
  • 50 cl of liquid cream with 30% fat.
  • 50 g smoked bacon.
  • 15 g half-salted butter.
  • Salt and pepper from the mill.

For tagliatelle dough

  • 250 g of organic buckwheat flour.
  • Three small eggs.
  • 5 cl of olive oil.

Preparation of the recipe

1. Heat the cream. Add the bacon and bring to a boil. Remove from heat, cover and let infuse until the cream has cooled.

2. Make the pasta: in the robot, combine all the ingredients. Knead. When the dough forms a ball, take it out of the robot. Knead it by hand to make it homogeneous. Shoot and book cool for an hour.

3. Wash the vegetables. Peel the carrot. With a thrifty, make vegetable tagliatelle.

4. Boil a large volume of water. Blanch zucchini tagliatelle for one minute. Repeat the same operation with the carrots (two minutes).

5. Drain the vegetables and chill them by immersing them in a bowl of ice water to stop cooking.

6. Drain them, reserve.

7. Take out your dough and pass it to the rolling mill to form your tagliatelle.

8. Filter the cream with bacon. Season with pepper.

9. Bring a large volume of salt water to a boil. Plunge the tagliatelle for three to four minutes of cooking.

10. Meanwhile, warm your tagliatelle with vegetables without browning, over low heat.

11. Heat the cream with bacon and emulsify it with the mixer.

12. Make a bed of tagliatelle of buckwheat, add a nest of tagliatelle vegetables and cream with bacon.