The recipe for this first course, tomatoes with herb tagliolini, I saw and modified on the fly from an old collection of Cucina Moderna Oro and was determined to make it at all costs!
I like the idea of the tomato as a pasta container, and after making it with cold pasta 
(read → here) today I assembled it with tagliolini seasoned very simply with a raw herb pesto! The original recipe from the magazine also included the addition of a egg yolk, but honestly, I preferred not to add it, and the dish is very good!
Using herbs like spices gives recipes an extra boost and avoids having to use too much salt, which is detrimental to our bodies!
On the blog, you can already find an article on how to pair herbs, and I would like to leave you the article ←
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I have opened a recipe channel open to everyone and free on WhatsApp, no notifications, and no sound, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F, and every day you can read a sweet and savory recipe!
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- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 25 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients RECIPE TOMATOES WITH HERB TAGLIOLINI
- 4 salad tomatoes (not too ripe)
- 5.64 oz egg tagliolini (I used Conad's)
- 1.76 oz Parmigiano Reggiano DOP (grated)
- 1/2 clove garlic
- 1 bunch fresh herbs (chives, basil, parsley, and even a bit of mint!)
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Tools RECIPE TOMATOES WITH HERB TAGLIOLINI
- Cutting Boards
- Knives
- High-sided Sauce Pans
- Colanders
FOR THE PREPARATION OF THE RECIPE TOMATOES WITH HERB TAGLIOLINI
then I put a high-sided pan on the fire to cook the pasta.
I wash and remove part of the top cap of the tomatoes, remove the internal ribs and seeds, add a pinch of salt, and leave them upside down for 15/20 minutes on the cutting board to drain at least part of the water they contain.
At this point, I also wash the herbs using a little mint (as it could dominate and overwhelm the overall flavor) and insert them, blotted with paper towels, in the blender, chopping them finely.
I add the grated Parmigiano Reggiano (I can also divide the dose with some pecorino if I want) and adjust the salt and pepper.
I pour at least half a glass of extra virgin olive oil to obtain a sauce that is not too fluid, which I will then mix with the pasta cooked al dente and a ladle of cooking water.
I rinse the tomatoes inside, dry them, and place them in an oven dish.
Seasoned the egg tagliolini with the herb pesto and a ladle of cooking water, with a large fork, I make turban-like shapes which I insert into the salad tomatoes, which are not too ripe and firm.
A pinch of cheese again (at least for me) and bake at 374°F for about 20 minutes, and we are ready to taste!
Simple, economical, and DELICIOUS first course, these stuffed tomatoes with egg tagliolini seasoned with herb mix and grated cheese!
Enjoy your meal!
Annalisa
I LEAVE YOU THE RECIPE FOR TAGLIOLINI with scallops and citrus pesto
read → here
Start browsing my blog and read the LIST OF ALL RECIPES!
SOURCE an old issue of Cucina Moderna Oro
