Food & Drink Magazine

Sunday with Sugo, Seafood, Fresh Tagliatelle Pasta

By Marialiberati



Copyright 2018, Art of Living, PrimaMedia,Inc/Maria Liberati

Sunday with Sugo, Seafood, Fresh Tagliatelle Pasta

In my quest to live the simple, but delicious life..I love to stay home and savor all the flavors in my kitchen..when it is possible.. and take a mini day ‘staycation’..no stress, no bags to pack or planes to catch or dinner reservations to make…For me a staycation treat is  to spend a day  enjoying simple pleasures  I don’t always have the time for…cooking a special dish for a family meal..today’s meal was fresh tagliatelle pasta with seafood meatballs. I had 2 cans of Mutti San Marzano tomatoes that I added to the recipe to make it a special one..

Sunday with Sugo, Seafood, Fresh Tagliatelle Pasta

Tagliatelle Pasta

Sunday with Sugo, Seafood, Fresh Tagliatelle Pasta

1  and 1/2 cup flour

3 eggs

Place flour on wooden board, make a well in center and add in eggs one at a time. Knead dough with eggs for approximately 15 minutes, till a smooth dough is formed. divide dough into pieces ,Then roll out into long pieces of dough and cut into tagliatelle or use a pasta machine to cut. Let Tagliatelle dry for  a few hours before cooking.

Seafood Meatballs (Polpette di Pesce)

1 1/2 pounds of Fresh  (wild caught) Cod-baked

1/2 cup freshly made breadcrumbs

2 eggs

Parsely-freshly chopped, small handful

Thyme-teaspoon

Flour-as needed

pinch of salt

1 clove garlic

1/3 cup freshly grated parmigiana reggiano

In a food processor place baked cod, breadcrumbs, thyme, parsley,  Parmigiana-Reggiano. Mix, then add in eggs, blend till well blended. Form into small balls (size of tennis balls) and roll in flour, shaking off excess flour . Lightly fry in olive oil, place on paper towel to absorb oil.

Tomato Sauce( Sugo)

2 cans of Mutti San Marzano tomatoes
2 cloves garlic-chopped finely
1 fresh carrot

4 tablespoons extra virgin, cold pressed olive oil
¼ small, white or yellow, fresh onion-finely chopped

Place olive oil in sauce pan, add in garlic, chopped onion. Then add in tomatoes. Simmer on low to medium heat for 20 minutes, stirring as needed. Add in seafood balls and continue to cook on low to medium for 10 minutes.

Cook tagliatelle for 2-3 minutes. remove seafood balls from sauce and place in serving dish. Place tagliatelle into sauce and toss. Serve pasta and seafood balls  with chilled,dry white wine…

For more recipes get your copy of  the Gourmand World Award Winning book-The Basic Art of Italian Cooking: Holidays and Special Occasions-second edition

Sunday with Sugo, Seafood, Fresh Tagliatelle Pasta


See you

*Oct 13th– I will be doing a sampling and book signing at Upper Bucks foodie event in Quakertown, PA, benefits the Chamber of Commerce

*Oct 19-21– I will be on stage at the Celebrity Chef stage at TASTE! Philly food and wine event at Valley Forge Casino in King of Prussia,Pa

November 8th– A Night in Tuscany at Bacco Italian Restaurant in North Wales, Pa- join me for a 4 course Tuscan style dinner + Tuscan appetizer table plus wine pairing to celebrate my book The Basic Art of Italian Cooking:DaVinci Style


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