What we ate: Eye-for-a-bargain Market Menu Man started with the chorizo, goat's cheese and spring onion tagliatelle
, the earthy saltiness of the goat's cheese (Mrs R's opinion that goat's cheese 'tastes like farm' didn't put me off) working well with the nicely cooked pasta, meaty chorizo chunks and crunchy spring onion.
The women keenly participated in the class and learnt signature Italian dishes namely, Tagliatelle
Piccante Con Medaglione Di Manzo and Ravioli Puttanesca from the Italian master chef Tanveer who has more than 20 years of experience in Italian cuisine.
The asparagus adds some great texture to this cheesy tagliatelle
dish - perfect for a weekday treat.
ROAD STAR Chris Froome ROAD STAR Chris Froome CHAMP Geraint Thomas CHAMP Geraint Thomas HOPEFUL Young Billy in action Tagliatelle
and HOPEFUL Young Billy in action HOPEFUL Young Billy HERO in action Bradley Wiggins HERO Bradley Wiggins This week's fresh offers.
25 for tagliatelle
agli asparagi (tagliatelle
with asparagus, peas and mushrooms) to PS13.
90), before finally settling on tagliatelle
with lobster and scallops (PS15.
It works perfectly with courgettes, and together they make the tagliatelle
juicy and flavoursome.
ROAST TURKEY TAGLIATELLE
PESTO PASTA BUY Bernard Matthews Farms roast turkey breast chunks (100g) x2, PS2 Tagliatelle
(500g), 95p Onion, 14p Red pesto sauce (190g), 89p Tomato, 17p Single cream (150ml), 50p USE 200g turkey breast chunks 300g tagliatelle
Onion, sliced 2tbsp pesto sauce 150ml single cream From the store cupboard: 15ml olive oil, salt and pepper to taste METHOD 1 COOK the tagliatelle
following instructions on the pack.
Sample dishes like Zuppa Di Fungi Tartufata, Tagliatelle
Terra E Mare and Zabaione Al Limoncello Con Panettone; Pizza Napoletana, Tagliatelle
Terra Mare, Pesce Spada Alla Griglia and Zabaione Al Limoncello Con Panettone.
4 Cook the tagliatelle
in boiling salted water, according to the packet instructions, until al dente, then drain.
MY GRANDFATHER'S TAGLIATELLE
(Serves 6) INGREDIENTS 2 tbsp olive oil 1 onion, very finely diced 2 celery sticks, very finely diced 1 large carrot, very finely diced 500g minced pork 500g minced beef 50ml red wine 50ml milk 4 tbsp tomato puree 300ml passata 400ml chicken or vegetable stock 500g fresh tagliatelle
Parmesan shavings, to serve (optional) (optional) Salt and black pepper METHOD HEAT half the oil in a large saute pan and fry the onion, celery and carrot for five minutes, until soft and starting to colour.
SERVES: 2-3 INGREDIENTS 200g tagliatelle
or spaghetti 2 tbsp olive oil 80g pancetta, finely chopped 20g salted butter 1 tbsp brown sugar 2 small leeks, finely sliced 75g Gorgonzola cheese 1.