By Trevor Fox
November 23, 2008
This recipe is possibly a fusion of Ashkenasi cuisine, as it contains chicken soup, and Sephardi cuisine. The recipe was given to me by Roberta Anau, an Italian Sephardi lady who runs a small hotel and restaurant, north of Turin, specialising in Sephardi cooking.
Roberta Anau's restaurant and hotel is called La Miniera and is off the main A5 Aosta to Turin autostrada, at the end of the Aosta valley, about 60 miles from the Mont Blanc tunnel and about 770 road miles from Stanmore. Exit at Ivrea and follow signs for Lessolo. She specialises in Italian Sephardi recipes. Although not kosher there are many vegetarian dishes as well. Her website is http://www.laminiera.it and is in Italian. There is also a small hotel with about 5 rooms.
The recipe is for Tagliatelle alla Bagna Brusca, a pasta with egg and lemon sauce. You will need some tagliatelle.
The sauce is made from :
2 egg yolks
juice of 2 lemons
500ml chicken soup
The dressing is made from :
1 spoonful of chicken fat or olive oil with some rosemary
1 ladleful of chicken soup
For the sauce, whisk eggs until foamy, add lemon juice over a pan of simmering water until sauce begins to thicken. Gradually add the soup and pepper and leave to cool.
Boil the tagliatelle until al dente. Heat the chicken fat or olive oil and mix in rosemary. Moisten with chicken soup. Toss the cooked pasta with this dressing and then stir in the lemon sauce.