Tagliolini with liquid leek, langoustines and chocolate with the Traditional Balsamic Vinegar of Modena DOP Extra Vecchio.
The Traditional Balsamic Vinegar of Modena is characterized by its high density, harmonic aromatic structure and the intense notes of different precious woods. It is the essential equilibrating ingredient of this unusual recipe.
Cooking time: 1,5 h
Ingredients for 2 portions:
- Traditional Balsamic Vinegar of Modena Extra Vecchio to taste
- 3 Eggs
- 270 gr All-Purpose Flour
- 30 gr Semolina
- 1 Pinch of Salt
- 100 gr Leek
- 200 gr Vegetable Cream
- ½ Shallot
- 2 Medium Langoustines
- Dark Chocolate to taste
Mix the eggs, flour, semolina and salt. Knead out the dough until it becomes homogeneous and compact. Cover the dough and leave it to rest in the fridge for 1 h. As the time passes, roll out the dough into a very thin layer. Flour abundantly. Cut the dough into long thin strips. Divide the strips adding some flour.
Cut the leek roughly. Fry it into a pan with the shallot and some oil. Once the leek become brown, add the cream and keep on cooking until the leek softens. Blend the leek and season it with salt, oil and balsamic vinegar.
Clean the langoustines, removing the shell. Cut them into large pieces, season with some oil and leave in the fridge.
Now cook the pasta into abundant salted water. Once the pasta is ready, add the leek cream, the raw langoustines, a bit of grated dark chocolate and a drizzle of the Traditional Balsamic Vinegar of Modena DOP Extra Vecchio. It will give a perfect equilibrating touch to this festival of delicate flavors.