Font size:
Print
The great story behind Tagliatelle alla Santa Giuletta narrated by Chef Patrizia Ferlini, who will guide us through the preparation of this typical dish from the Oltrepò Pavese area.
Passionate and in love with this land, Patrizia Ferlini will guide us through the discovery of some of Pavia‘s traditional dishes, telling us the story that led to their creation and the original ingredients used to make them. The Oltrepò Pavese dish she will propose today is Tagliatelle alla Santa Giuletta.
HISTORY OF TAGLIATELLE ALLA SANTA GIULETTA
The history of this dish is closely linked to that of the area in the second half of the 19th century. It was, in fact, 19 May 1859 when Marquis Lorenzo Isimbardi was concerned about the constant movements of Austrian and Franco-Piedmontese troops in the Oltrepò Pavese area. As the books tell us, only a few days later, the famous Battle of Montebello was fought.
Precisely during those patrols, important guests were announced to the marquis, including the Count of Villanovetta of the Cavalry of Monferrato and two Austrian officers of the Ulani regiment of the Two Sicilies. Naturally, finding himself facing two enemy factions, the marquis felt a sense of unease which, as very often happens, was addressed by sitting down to a good meal.
For the short time they were together having lunch, it almost seemed as if the battle might not happen, so jovial was the atmosphere, but, as we know, it did not. The tagliatelle alla Santa Giuletta, prepared precisely for this occasion, played a key role. Simple ingredients, which were available at court and which enriched both the dish and the guests‘ experience.
INGREDIENTS FOR 4 PEOPLE
● 300 g 00 flour
● 3 eggs at room temperature
● extra-virgin olive oil
● semolina
● 250 gr of salted tongue
● 150 g sliced raw ham
● 150 g green celery
● 100 g butter
● salt, pepper
PROCEDURE
Start preparing the tagliatelle by kneading the flour with the eggs and a drizzle of extra virgin olive oil. Once you have obtained a homogeneous dough, leave it to rest for 30 minutes covered with a slightly dampened cloth.
Roll out the pastry by hand or with the pasta machine. Cut the dough into the classic tagliatelle shape or even wider, according to personal taste.
If you don‘t have the tongue already cooked, you can make it by preparing a vegetable broth with carrot, onion and celery in which it will be boiled for about an hour over low heat. The tongue should then be cleaned and skinned.
Cut the tongue and ham into fairly thin strips. The celery, on the other hand, should be cut into matchsticks.
Brown everything in melted butter in a non-stick pan. Cook the noodles in salted water and pan-fry them with the sauce for a few minutes. Serve with a sprinkling of pepper.
