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Buckwheat tagliatelle with smoked sausage, leek and tomatoes

Tyrolean recipes - farm recipes

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Buckwheat tagliatelle with smoked sausage, leek and tomatoes

ingredients

Ingredients for 4-5 persons
3 smoked sausages (cut into slices)
100 g buckwheat flour
1 leek (cut into strips)
200 g wheat flour
1 dspn olive oil
3 (small) eggs
pepper
¼ tspn salt
salt
5 dspn water
1 dspn butter
1 dspn parsley (finely chopped)
1 dspn chives
thyme (finely chopped)
1 handful small tomatoes

preparation

Mix the flour together and knead with the eggs and salt to form a smooth, not too firm, dough. Wrap the dough in cling film and leave to rest for half an hour. Roll out thin sheets with a rolling pin and cut into strips to form tagliatelle. Gently sweat the leek in olive oil and add the pieces of sausage. Pour water over them and leave to simmer. Halve the tomatoes and add to the sauce. Add the butter at the end, then stir everything to form a creamy sauce. Season with salt and pepper and add parsley and thyme. Cook the tagliatelle in water for 2-3 minutes until 'al dente', drain and add to sauce. Mix well, put on plates and garnish with parsley.
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