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Taglierini alla Montignoso - Tuscan recipes - Massa
Taglierini alla Montignoso
This recipe comes from a recommended restaurant - Albergo di Montignoso. The mineral water of the area allows them to take good produce out of the garden and into the kitchen. The manager is Pietro Del Giudice, who for 10 years has led the agency for the tourism in Florence. His wife, has made the more traditional recipes a huge success. Starting with Taglierini alla Montignoso, which a long time ago bought happiness into their family.
Break them into pieces by hand, good thickness, but small width. Leave them to breathe. And in a deep pot put beans, potatoes, onion, celery, parsley, carrot and grass of Prato, nettle and tarassaco. With everything cut up you then add water. After it boils, put it down on a low heat. When the beans are cooked, seperate them from the rest of the mixture to create a rather dense broth.
Now, apart from the rest, beat together garlic, celery, basil and some mixed herbs. Put them on a low flame with some olive oil and mix in some of the broth you made before.
Then through away the garlic, then pouring the herbs into a colander, pour in the broth and mix in the beans with the herbs. Pour the mixture upside down and keep it warm. Add the taglierini to it, and while its cooking, remember to add garlic and pepper to give it extra flavour.
Recipes kindly supplied by Il Tirreno
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