Just got back from Italy where I ate a lot of good noodles. One of the best dishes I had was tagliatelle with sea urchin, dressed simply with butter, garlic, black pepper & parsley. It was darn good. There was also a bunch of other stuff but this was tops. So, tagliatelle: slightly wide noodle that goes well with meat sauces. I hit up local Italian specialty shop Severino for some of their dried pasta; their product is some of the best if you opt not to make it yourself.
The other life thing happening now that contributed to this was taking part in a cow share. (Vinny is in on it too.) A cow share is, perhaps a bit obviously, where a bunch of people divvy up a whole cow. I received a bunch of cool meat, the bulk of which was ground beef.
Again on the subject of Italy. After returning home from the trip, I immediately hit up Italian Market for cheeses and butters. Among the spoils of this shopping excursion was baked ricotta, with a texture similar to paneer cheese. With that thought, the inspiration for beef curry tagliatelle, which is pretty much Indian saag paneer recast as a bolognese sauce for pasta.
Combination of saag paneer and tagliatelle in bolognese sauce.
Ingredients
- 8 oz tagliatelle
- 4 oz ground beef
- 1/2 c baked ricotta, cubed
- 2 c spinach, chopped
- 1 shallot, sliced
- 1 jalapeno, seeded and diced
- 1 tbsp garlic, minced
- 1 tsp ginger, minced
- 1 tbsp ghee
- 1 tsp curry powder
- Salt
Instructions
- Cook pasta.
- Add ghee to pan. Cook shallot, garlic & ginger until fragrant.
- Add beef, season with salt and curry powder, and cook until brown.
- Add jalapeno and ricotta cubes. Cook another 2-3 minutes.
- Add spinach, cook until wilted.
- Serve over pasta.
- Enjoy!
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- Ingredients
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- Beef Curry Tagliatelle
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- Beef Curry Tagliatelle (alternate view)
