Tagliatelle with ciauscolo PGI
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The Ciauscolo PGI of Mojà, is an excellence from the Marche region and is a very versatile product. In fact, the combinations that can be made in the kitchen are infinite. A great classic is the ciauscolo spread on bread, but it is also excellent for the preparation of delicious first courses such as the famous tagliatelle with ciauscolo! In fact, the ciauscolo can be the basis of a rich ragù that goes perfectly with Mojà's egg tagliatella or wholemeal egg-free tagliatella.
Ingredients for 4 people
You need a few simple ingredients to make pasta with ciauscolo. A rustic and tasty first course. The recipe is quick and easy, all you need is a good Mojà ciauscolo Pgi, Piantone Mogliano Oil, Egg Taglietelle or Wholemeal Tagliatelle without eggs, tomatoes and garlic. The result is a perfect pasta dish to enjoy with friends or family, in an atmosphere of cheerful conviviality.
Preparation
First of all, boil the water and add salt, so it will heat up while we prepare the sauce. Cut four slices of Ciauscolo PGI Mojà about 1cm high, remove the skin and cut them into small cubes.
Cut four slices of Ciauscolo PGI Mojà about 1cm high, remove the skin and cut them into small cubes.
In a pan, heat a tablespoon of Piantone Mogliano oil with chili pepper and the garlic purée with the garlic squeezer. Add the diced Ciauscolo PGI Mojà and let it brown for about ten minutes. Then add the diced tomatoes and cook for another ten minutes. At this point the water should have come to a boil and you can throw the pasta: any format is fine but we recommend the Mojà egg tagliatelle or Mojà wholemeal tagliatella without eggs: the special porosity of the bronze drawn pasta will help to perfectly absorb the seasoning. Drain the pasta and put it on the pan with the sauce and season with salt and pepper. With a little grated pecorino on top, it's very tasty!
You can serve it on the plate in the traditional way, perhaps with a slice of Ciauscolo Pgi on top as a decoration or in mini portions as a tasty aperitif.
A tasty, lighter and summery variant of Mojà's tagliatelle with ciauscolo Pgi is with baked vegetables. Cut a courgette, a tomato and an aubergine into small cubes, put them in a baking dish, season with salt and add a drizzle of Piantone Mogliano oil. Put the vegetables in the oven until cooked. Add the vegetables to the pasta, perhaps cold if we are in summer, together with four slices of raw Ciauscolo Pgi cutted into cubes. Put another drizzle of Piantone Mogliano Oil and that's it!
