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liloczka1978 ha publicado una actualización
hace una semana (editado)
Level:
Scoolinar
I am not a newbie in making fresh pasta, but the course Fresh Egg Pasta with the chef Igles Corelli can elevate any pasta making skills to a new level! And the tasty sauces, techniques, which chef shares throughout the course deserve not only 5⭐️, but a post, where I would recommend from my heart to look at if you still didn’t:)) Thank you Scoolinary team for quality courses and content you bring .
Here is the tagliatelle with the chicken ragout (I had to sub the pigeon, since in Switzerland it’s not possible to buy a pigeon meat)and toasted almonds..
Lana Mihajlović, Mercedes Minaya Palacios y8 más7 Comentarios-
Level:
Scoolinar
Hermosa!!
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Level:
Scoolinar
@Betzabé Medina Alcántara Thank you 🫶
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Level:
Scoolinar
Gracias por la recomendación!!
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Level:
Sous Chef
Se ve increíble! Daremos una vuelta a ese curso❤
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Level:
Scoolinar
Qué rica
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Level:
Scoolinar
I haven’t started this course yet. Now on my to-do list 🙂
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Level:
Scoolinary Team
Thank you for sharing your work and for your generous recommendation. It’s such a joy to see how much you’re enjoying Igles Corelli’s course! The tagliatelle have an impeccable shape and cut—your experience and respect for the technique really shine through. Choosing to substitute pigeon with chicken was a smart move, and the addition of toasted almonds brings texture and aroma while staying true to the spirit of the dish.
The plating is elegant, with a well-balanced ratio between the pasta and the ragù. As a suggestion for next time, you might try adding a spoonful of the cooking liquid or a glossy sauce right before serving to enhance the color and add even more juiciness to the dish.
Have you tried drying part of the pasta for storage, or do you prefer to always use it fresh?
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