Tagliatelle? Yes, but with blueberries: the unconventional recipe by two-Michelin-starred | Chef Rec
The idea for the recipe came from the desire to use spelt, a typical product of the nearby Garfagnana area.
Ingredients
- 500 g spelt flour
- 200 g semolina
- 100 g water
- 250 g blueberry purée
- 80 g egg yolk
- 600 g chicken from Val d'Arno
- 100 g carrots
- 80 g celery
- 80 g onion
- Herbs (thyme, tarragon, sage, and rosemary)
- 100 g spinach
- 80 g arugula
- 60 g dandelion
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