{"id":14332,"date":"2019-06-11T10:11:56","date_gmt":"2019-06-11T09:11:56","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2019\/06\/11\/tagliatelle-allaragonese\/"},"modified":"2024-11-13T11:39:34","modified_gmt":"2024-11-13T03:39:34","slug":"tagliatelle-allaragonese","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2019\/06\/11\/tagliatelle-allaragonese\/","title":{"rendered":"Tagliatelle all&#8217;Aragonese"},"content":{"rendered":"<p style=\"text-align: center;\">Das ist mir jetzt noch nie geschehen, aber einmal ist immer das erste Mal!<br \/>\nIch habe mit ein paar wenigen Zutaten eine Sauce fuer frische Nudeln gemacht. Beim Auswerten der Fotos fragte ich meinen Liebsten, wie ich diese Teigwaren nennen soll. Er gab Oliven, Pancetta und Pasta bei Google ein und raus kamen Rezepte der Bucattini all&#8217;Aragonese. Und diese Rezepte sind diesem hier fast zum Verwechseln aehnlich!!<\/p>\n<p style=\"text-align: center;\">Natuerlich wollte ich wissen, was nun Spanien und Aragon mit italienischen Pastarezepten zu tun hat. Und ich fand dies:<br \/>\nGeschichte:<br \/>\n\u200bDie Andalusier haben Pasta in die Kuechen Spaniens gebracht. Pasta wurde im 13. JH vorwiegend mit Mehl und Wasser hergestellt, schmale Streifen, Fidawus genannt, Kugeln, Al-Muhammis genannt (man sieht deutlich den arabischen Einfluss), groessere Kugeln, Zazbin genannt und kurze Maccaroni Aletris genannt, wurden hergestellt. Diese Teigwaren wurden damals in der andalusischen Kueche in Rinderbruehe gekocht und mit Pfeffer und Butter serviert.<br \/>\nEs wurden damals uebrigens auch in Aragon Spaghetti hergestellt und zwar ganz aehnlich wie in Italien. Wie bei den Spaghetti all Chitarra, zog man den Teig ueber ein Brett mit Metalldraehten und lagerte dann diese Nudeln in Zinkdosen.&nbsp;&nbsp;(von&nbsp;http:\/\/host.fieramilano.it\/en\/guide-origins-spanish-pasta)<\/p>\n<p style=\"text-align: center;\">************<\/p>\n<p style=\"text-align: center;\"><em>This happened to me for the first time!<\/em><br \/>\n<em>I bought a few ingredients for a pasta sauce to fresh noodles. When I went through the photos of the dish I asked my hubby, how I should call this dish. He gave the ingredients, olives, Pancetta and pasta into google and out came a recipe for Paste all&#8217;Aragonese. The recipe is so very similar to mine, it&#8217;s amazing.&nbsp;<\/em><\/p>\n<p style=\"text-align: center;\"><em>Of course I wanted to know why Spain is mentioned in this Italian Pasta recipe. That&#8217;s what I found:<\/em><br \/>\n<em>History:<\/em><br \/>\n<em>Pasta enters the elite kitchens in Spain of the hand of the Andalusians. Pasta recipes are variously made with flour and water and in the thirteenth century: small spindles fidawus, balls al-muhammis, larger balls zabzin and short macaroni aletr\u00eda. This variety shows a taste for these preparations in fine cuisine Andalusian of the time, were cooked in beef broth and served accompanied by butter and some pepper. Testimonials octogenarians of Aragon and Navarra tell how in the early twentieth century roamed the villages specialists in making noodles; in homes dough of flour and water he is prepared according to the guidelines of the expert, who then made noodles pressing it in carrying grater, then they cut up and stored them in cans zinc.&nbsp;(from http:\/\/host.fieramilano.it\/en\/guide-origins-spanish-pasta)<\/em><\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2773 size-large\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2019\/06\/oli7_edited-755x1024.jpg\" alt=\"\" width=\"755\" height=\"1024\"><\/p>\n<p style=\"text-align: center;\">Fuer 2 Personen:<br \/>\n200 g frische Tagliatelle<br \/>\n70 g Spanische schwarze Oliven, entsteint<br \/>\n100 g Pancetta fein geschnitten und gehackt<br \/>\nfrischer schwarzer Pfeffer<br \/>\nRosmarin<br \/>\n200 g Knoblauchfrischkaese<br \/>\n(das Original verlangt Pecorino, aber ich habe eben vom Original nichts gewusst, sondern beim Einkaufen mein eigenes Rezept entworfen)<\/p>\n<p style=\"text-align: center;\">Die gehackte Pancetta in einer flachen Pfanne knusprig braten, dann die kleingeschnittenen Oliven und den Rosmarin dazu geben.&nbsp;Unterdessen die Tagliatelle nach Packungsanleitung al Dente kochen. 100 ml des Kochwassers zum Speck geben. Die Teigwaren abgiessen und zurueck in die Pfanne geben.&nbsp;Den Knoblauchfrischkaese dazu geben, den Speck mit den Oliven dazu geben. Reichlich Pfeffer dazu reiben und alles sorgfaeltig mischen. Sofort servieren!<\/p>\n<p style=\"text-align: center;\">************<\/p>\n<p style=\"text-align: center;\"><em>For 2 Persons:<\/em><br \/>\n<em>200 g fresh Tagliatelle<\/em><br \/>\n<em>70 g Spanish black Oliven, destoned<\/em><br \/>\n<em>100 g Pancetta , chopped<\/em><br \/>\n<em>fresh black Pepper<\/em><br \/>\n<em>Rosemary<\/em><br \/>\n<em>200 g Garlic Cream Cheese<\/em><br \/>\n<em>(the original recipe uses Pecorino, but I didn&#8217;t know that, as I &#8220;invented&#8221; my own recipe)<\/em><\/p>\n<p style=\"text-align: center;\"><em>Fry the chopped pancetta until crisp, then add the sliced olives and the rosemary. Meanwhile cook the tagliatelle as advised on the packaging, reserve 100 ml of the cooking liquid and drain them.&nbsp;Add the cooking water to the pancetta and mix well.&nbsp;Put the pasta back into the pan and add the garlic cream cheese and the pancetta and olives. Add black pepper and mix well. \u200bServe&nbsp;immediately!<\/em><\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2767 size-large\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2019\/06\/oli1-1024x683.jpg\" alt=\"\" width=\"1024\" height=\"683\"> <img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2768 size-large\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2019\/06\/oli2-1024x683.jpg\" alt=\"\" width=\"1024\" height=\"683\"> <img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2769 size-large\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2019\/06\/oli5-1024x683.jpg\" alt=\"\" width=\"1024\" height=\"683\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2774 size-large\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2019\/06\/oli13_edited-1024x683.jpg\" alt=\"\" width=\"1024\" height=\"683\"> <img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2775 size-large\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2019\/06\/oli8_edited-1024x683.jpg\" alt=\"\" width=\"1024\" height=\"683\"> <img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2776 size-large\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2019\/06\/oli9_edited-1024x683.jpg\" alt=\"\" width=\"1024\" height=\"683\"> <img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2777 size-large\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2019\/06\/oli10_edited-1024x683.jpg\" alt=\"\" width=\"1024\" height=\"683\"><\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-72\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2018\/09\/9267017_orig.jpg\" alt=\"\" width=\"138\" height=\"66\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Das ist mir jetzt noch nie geschehen, aber einmal ist immer das erste Mal! Ich habe mit ein paar wenigen Zutaten eine&#8230;<\/p>\n","protected":false},"author":5,"featured_media":163219,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[639,1280,124,44,54,21,99,6,46,64],"tags":[127,50,58,25,104,67,52,70],"class_list":{"0":"post-14332","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-from-around-the-world","8":"category-europa","9":"category-meat","10":"category-main-dishes","11":"category-italien","12":"category-cheese","13":"category-herbs","14":"category-pasta","15":"category-pork","16":"category-starters","17":"tag-meat","18":"tag-main-dish","19":"tag-italien","20":"tag-kaese","21":"tag-herbs","22":"tag-pasta","23":"tag-pork","24":"tag-vorspeise","25":"post_format-post-format-gallery"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Tagliatelle all&#039;Aragonese - Pane-Bistecca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pane-bistecca.com\/en\/2019\/06\/11\/tagliatelle-allaragonese\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:locale:alternate\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tagliatelle all&#039;Aragonese\" \/>\n<meta property=\"og:description\" content=\"Das ist mir jetzt noch nie geschehen, aber einmal ist immer das erste Mal! 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