{"id":4635,"date":"2026-08-25T14:19:08","date_gmt":"2026-08-25T14:19:08","guid":{"rendered":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/ricetta\/balsamic-vinegar-of-modena-tagliatelle-with-cauliflower-and-dried-tomatoes\/"},"modified":"2026-10-14T14:20:17","modified_gmt":"2026-10-14T14:20:17","slug":"balsamic-vinegar-of-modena-tagliatelle-with-cauliflower-and-dried-tomatoes","status":"publish","type":"ricetta","link":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/en\/recipe\/balsamic-vinegar-of-modena-tagliatelle-with-cauliflower-and-dried-tomatoes\/","title":{"rendered":"Balsamic Vinegar of Modena Tagliatelle with cauliflower and dried tomatoes"},"content":{"rendered":"<p>Put flour, eggs, salt, oil and <strong>Balsamic Vinegar of Modena PGI<\/strong> in a bowl.<\/p>\n<p>Mix the ingredients until you have a smooth and even dough.<\/p>\n<p>Cover with film and leave to rest for 20 minutes in a cool place.<\/p>\n<p>In the meantime, clean the cauliflower and separate it into small florets.<\/p>\n<p>Cook the florets in boiling salted water for 3-4 minutes.<\/p>\n<p>Chop the shallot and saut\u00e9 it in a frying pan with oil, add the cauliflower and sizzle on high flame until slightly golden. Adjust salt and pepper, add the dried tomatoes and chopped fresh herbs.<\/p>\n<p>Roll out the pasta into thin strips on a floured board.<\/p>\n<p>Allow to dry for 5 minutes, cut the strips to a length of 20cm then cut out Tagliatelle.<\/p>\n<p>Boil them in plenty of salted water for 2-3 minutes, drain and pour into the cauliflower sauce.<\/p>\n<p>Add grated Parmigiano Reggiano Cheese, a ladleful of cooking water and a dribble of oil.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Put flour, eggs, salt, oil and Balsamic Vinegar of Modena PGI in a bowl. Mix the ingredients until you have a smooth and even dough. Cover with film and leave to rest for 20 minutes in a cool place. In the meantime, clean the cauliflower and separate it into small florets. Cook the florets in [&hellip;]<\/p>\n","protected":false},"featured_media":4636,"menu_order":0,"template":"","meta":{"_acf_changed":false,"footnotes":""},"tipologia_piatto":[154],"chef":[18],"aceto_utilizzato":[143],"difficolta":[204],"collana":[],"class_list":["post-4635","ricetta","type-ricetta","status-publish","has-post-thumbnail","hentry","tipologia_piatto-primi","chef-licia-cagnoni","aceto_utilizzato-aceto-balsamico-di-modena-igp","difficolta-media"],"acf":{"tempo_preparazione":60,"tempo_preparazione_source":{"label":"Tempo di preparazione","type":"number","formatted_value":"60"},"porzioni":"4 servings","porzioni_source":{"label":"Porzioni","type":"text","formatted_value":"4 servings"},"consortium_profile":"5","consortium_profile_source":{"label":"Consortium Profile suggerito","type":"select","formatted_value":"5"},"fonte":"","fonte_source":{"label":"Fonte","type":"url","formatted_value":""},"ingredienti":"<p><strong>Ingredients for 4 servings<\/strong><\/p>\n<ul>\n<li>for the fresh pasta:<\/li>\n<li>200g type \u201c00\u201d flour<\/li>\n<li>2 medium-sized eggs<\/li>\n<li><strong>20g Balsamic Vinegar of Modena PGI<\/strong><\/li>\n<li>20g extra virgin olive oil<\/li>\n<li>5g salt<\/li>\n<li>for the sauce:<\/li>\n<li>400g florets of green, white and purple cauliflower<\/li>\n<li>60g dried tomatoes<\/li>\n<li>30g shallot<\/li>\n<li>30g grated Parmigiano Reggiano PDO<\/li>\n<li>2 small sprigs of parsley and thyme<\/li>\n<li>extra virgin olive oil<\/li>\n<li><strong>Balsamic Vinegar of Modena PGI<\/strong><\/li>\n<li>salt<\/li>\n<li>pepper<\/li>\n<\/ul>","ingredienti_source":{"label":"Ingredienti","type":"wysiwyg","formatted_value":"<p><strong>Ingredients for 4 servings<\/strong><\/p>\n<ul>\n<li>for the fresh pasta:<\/li>\n<li>200g type \u201c00\u201d flour<\/li>\n<li>2 medium-sized eggs<\/li>\n<li><strong>20g Balsamic Vinegar of Modena PGI<\/strong><\/li>\n<li>20g extra virgin olive oil<\/li>\n<li>5g salt<\/li>\n<li>for the sauce:<\/li>\n<li>400g florets of green, white and purple cauliflower<\/li>\n<li>60g dried tomatoes<\/li>\n<li>30g shallot<\/li>\n<li>30g grated Parmigiano Reggiano PDO<\/li>\n<li>2 small sprigs of parsley and thyme<\/li>\n<li>extra virgin olive oil<\/li>\n<li><strong>Balsamic Vinegar of Modena PGI<\/strong><\/li>\n<li>salt<\/li>\n<li>pepper<\/li>\n<\/ul>\n"}},"_links":{"self":[{"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/en\/wp-json\/wp\/v2\/ricetta\/4635","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/en\/wp-json\/wp\/v2\/ricetta"}],"about":[{"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/en\/wp-json\/wp\/v2\/types\/ricetta"}],"version-history":[{"count":0,"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/en\/wp-json\/wp\/v2\/ricetta\/4635\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/en\/wp-json\/wp\/v2\/media\/4636"}],"wp:attachment":[{"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/en\/wp-json\/wp\/v2\/media?parent=4635"}],"wp:term":[{"taxonomy":"tipologia_piatto","embeddable":true,"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/en\/wp-json\/wp\/v2\/tipologia_piatto?post=4635"},{"taxonomy":"chef","embeddable":true,"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/en\/wp-json\/wp\/v2\/chef?post=4635"},{"taxonomy":"aceto_utilizzato","embeddable":true,"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/en\/wp-json\/wp\/v2\/aceto_utilizzato?post=4635"},{"taxonomy":"difficolta","embeddable":true,"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/en\/wp-json\/wp\/v2\/difficolta?post=4635"},{"taxonomy":"collana","embeddable":true,"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/en\/wp-json\/wp\/v2\/collana?post=4635"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}