Tagliatelle of the sea and mountains

Captivating Recipe: Tagliatelle Mare e Monti with Calamari and Mushrooms

How wonderful it is to transform simple ingredients into a delicious dish that combines textures and flavors! Today, I will guide you step by step in preparing an Italian recipe that combines fresh tagliatelle with calamari and mushrooms, in a sauce flavored with white wine and herbs. These tagliatelle mare e monti are perfect for a special dinner or to impress someone dear. Let’s get to work!

Total preparation time: 1 hour
Preparation time: 20 minutes
Cooking time: 40 minutes
Servings: 2

Ingredients for the tagliatelle dough:
- 100 g wheat flour (preferably type 00 pasta flour)
- 1 large egg
- 1 teaspoon olive oil
- Salt to taste

Ingredients for the sauce:
- 2-3 slices of pre-cooked calamari (or regular calamari, cleaned and cooked beforehand)
- 3-4 brown mushrooms, sliced
- 2 cloves of garlic, finely chopped
- 30 g butter
- 30 ml semi-dry white wine
- 2 tablespoons olive oil
- 1/2 teaspoon dried thyme
- Salt and white pepper to taste
- 50 g grated Parmesan for serving

Preparing the tagliatelle dough:
1. Start by preparing the dough for the tagliatelle. Place the flour on the work surface, forming a small "volcano" in the middle, and crack the egg into the hole. Add a teaspoon of olive oil and a pinch of salt.
2. Using a fork, lightly beat the egg and begin to incorporate the flour from the edges. Continue until the dough becomes homogeneous and can be handled with your hands.
3. Knead the dough for about 10 minutes, until it becomes smooth and elastic. If it’s too sticky, you can add a little more flour.
4. Wrap the dough in plastic wrap and let it rest for 20-30 minutes at room temperature. This step is essential as it allows the gluten to relax, making it easier to roll out later.

Preparing the sauce:
5. In a large skillet, heat 2 tablespoons of olive oil and 30 g of butter over medium heat. Add the chopped garlic and sauté for a few seconds until it starts to release its aroma, being careful not to burn it.
6. Add the sliced mushrooms and cook for 5-6 minutes until they become golden and release their juice. Stir occasionally to cook evenly.
7. Now, add the pre-cooked calamari slices, dried thyme, salt, and white pepper to taste. Continue to cook for 2-3 minutes.
8. Finally, pour in the semi-dry white wine and let the sauce simmer for 2-3 minutes until the alcohol evaporates and the sauce thickens slightly.

Preparing the tagliatelle:
9. Roll out the tagliatelle dough on a floured surface until it reaches a thickness of about 2 mm. You can do this by hand or using a pasta machine, if you have one.
10. Cut the dough into thin strips about 1 cm wide (or according to your preferences).
11. Boil the tagliatelle in salted water for 2-3 minutes until they are al dente. It’s important not to overcook them, as they will continue to cook in the sauce.

Assembling the dish:
12. Drain the tagliatelle and add them directly to the skillet with the calamari and mushroom sauce. Gently mix to combine all the ingredients and allow the tagliatelle to absorb the flavors of the sauce.
13. Serve the dish hot, sprinkling grated Parmesan on top and, if desired, a little chopped fresh parsley for an extra touch of color.

Helpful tips:
- You can replace the calamari with shrimp or white fish for a different variation.
- If you can’t find type 00 flour, you can also use regular flour, but the result will be slightly different in texture.
- Add vegetables like zucchini or bell peppers for extra nutrients and color.
- This is a perfect recipe to be served with a dry white wine, which will complement the flavors beautifully.

Nutritional benefits:
This tagliatelle mare e monti recipe is not only delicious but also packed with nutrients. Calamari is an excellent source of lean protein and contains omega-3 fatty acids, essential for heart health. Brown mushrooms add fiber and antioxidants, while Parmesan provides calcium, essential for bones.

Frequently asked questions:
1. Can I use dried pasta instead of fresh pasta?
- While it’s possible, fresh tagliatelle offers a better texture and absorbs the sauce more effectively.

2. How can I store leftover dough?
- You can freeze the unused dough for later use. Wrap it well in plastic wrap before placing it in the freezer.

3. Can I use other types of mushrooms?
- Absolutely! You can experiment with shiitake mushrooms, champignon, or even truffles for a more intense flavor.

I hope you enjoy this delicious recipe for tagliatelle mare e monti with calamari and mushrooms! Cooking is an art, and every meal is an opportunity to create unforgettable memories. Bon appétit!

 Ingredients: For the dough: 1 egg, 100 g flour, 1 teaspoon olive oil, salt to taste. For the sauce: 2-3 pieces of squid (pre-cooked) (you can also use regular squid, cleaned and boiled beforehand), 1/2 teaspoon dried thyme, 30 g butter, 30 ml dry white wine, 2 tablespoons olive oil, 2 cloves of garlic, 50 g parmesan, 3-4 brown mushrooms, salt and white pepper to taste.