FRESH TAGLIATELLE

 
 

FRESH TAGLIATELLE WITH

MUSHROOMS, LEEKS AND BROCCOLI

 

If I had to eat the food from only one country for the

rest of my life, I’m pretty sure I would end up choosing

Italy. Every single time I’m home and I have no clue

what to prepare for dinner, I’m most likely going to

make Pasta or Pizza (might be delivery). Is it because

I find making good Pasta really easy or it’s just

because I just love Pasta, I don’t know, but what

matters here is; Italian food is the best.


INGREDIENTS

 

PASTA DOUGH

 

3 Large eggs, beaten to blend

2 Cups All-purpose flour

1 Tablespoon Olive oil

1 Teaspoon Kosher salt

 

SAUCE

 

2 Tablespoon Extra virgin olive oil

2 Cloves of garlic

4 Grams of decarb Cannabis

500 ml Cream (35%)

2 Leeks (sliced, only white part)

1 Broccoli

300 gr Cremini mushrooms

200 ml White wine

½ Cup Parmesan cheese

¼ Cup flat parsley


STEPS

 

PASTA DOUGH


Mix eggs, flour, oil, and salt in the bowl

of a stand mixer with your hands until a

shaggy dough forms. Knead with dough

hook until dough is smooth and elastic,

about 10 minutes. Cover dough with

plastic wrap and let rest at least 30 minutes.


SAUCE


On a bowl placed on a double boiler,

add the cream and the decarb Cannabis

and leave to infuse for 1 hour.


In a large cooking pan set on high heat,

add the olive oil and saute the mushrooms

until golden brown.


Add the broccoli and the garlic and cook

for 2 minutes, add the leaks and cook for

1 minute.


Deglaze with the white wine and reduce

until all the liquid has evaporated.


Strain the infused cream right into the pan

and bring to a simmer, add the Parmesan

cheese, flat parsley and season to taste.


Garnish with Parmesan cheese, black pepper,

flat parsley and a touch of Cannabis olive oil!


Enjoy!!


RECOMMENDED TERPENES

terpenes recipes1.jpg
terpenes recipes2.jpg