Tagliatelle with quenelles

Tagliatelle with quenelles

Structure:

400g tagliatelle
500g mincemeat (svinina+telyatin)
3 slices of roll
50ml milk
one average bulb
egg
3 garlic gloves
50g desi
2 tbsps of olive oil
fresh fennel and parsley
salt, pepper – to taste
boiled carrots for ornament

Preparation:

1. Slices to wet roll in milk for 2 minutes. To add chopped greens, onions crushed in the blender, garlic, the wetted roll and egg to forcemeat. To salt, pepper. It is good to mix everything and already from ready forcemeat to create small quenelles. To boil quenelles on couple within 30 minutes (I did it in the crock-pot).

2. After that to warm on frying pan olive oil and on big fire, quickly mixing, slightly to fry quenelles within 2-3 minutes, having added the crushed garlic glove.

3. At this time to put water for tagliatelle, and to boil them within 7-8 minutes. Then water to merge, add desi and slightly to mix. To lay out paste on dish, from above to lay out quenelles. It is possible to decorate with greens and boiled carrots. The dish can also be flavored with tomato sauce.

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