Recipe by Horácio Trattoria restaurant in Lisbon

Address: Beco da Lapa 31/ Beco do Maquinez 16 1100-331 Lisbon, Portugal

Ingredients

For “Turkey-not Turkey”:

  • 200 gr of soy steaks
  • 2.5 liters of boiling water
  • 500ml of white wine

For fresh pasta:

  • 300 gr Type 0 flour
  • 100 gr of type 00 flour for fresh dough
  • 4 Vegg (vegan substitute for egg)
  • Salt as needed
  • Extra virgin olive oil
  • 1 drop of water

Turkey-not-Turkey ragout (for 4 servings):

  • 200 gr of textured soy
  • 60 gr of celery
  • 60g white onions
  • 1 clove of garlic
  • 50 gr of extra virgin olive oil
  • 80 gr of white wine
  • Rosemary
  • Thyme
  • 40 gr of dried tomatoes
  • salt
  • Black pepper
  • Parsley

For vegetable broth:

  • 2 tablespoons of “turkey, not turkey” cooking water
  • 1.5 l of water
  • 30 gr carrots
  • 30 gr of celery
  • 30 gr onion
  • salt

Instructions
  1. Marinate the soy steaks with water and more than half of the wine for 1 hour. During this time, prepare the fresh dough.
  2. After marinating 1 hour, cook the steaks with the other half of the wine and ½ liter of water. Save some of the liquid to prepare the ragout later.
  3. Prepare the fresh Tagliatelle dough: start by making a small pile with the flour and making a hole in the middle, put everything in the center and knead until you get a smooth dough. Place on the cling film for 1 hour at room temperature. Divide the dough into 4 parts. Roll out the dough and stretch. Cut into strips in the direction of the short part.
  4. Prepare the broth: put the celery, carrot, onion, parsley, turkey-not-turkey cooking water and salt in a pan. Cover with water and boil. Cook over low heat for 2 hours.
  5. Prepare the ragout: cut the celery, carrot, onion and garlic. Cut the herbs (thyme, rosemary, sage), cut the soy or non-turkey into pieces. In a pan with extra virgin olive oil, cook the cut vegetables with herbs for 10 minutes, then add the turkey-non-turkey soy steaks and sauté for 15 minutes, stirring occasionally. Deglaze with white wine. When the alcohol has evaporated, pour about 30 cl of broth. Cook for another 15 minutes.
  6. Cut the dried tomatoes and add to the ragout. Season with salt and pepper, add more fresh thyme and the ragout is ready.
  7. In a saucepan, boil the water with coarse salt. When boiling, add Tagliatelle. After 2 minutes, drain and place in a pan with the Ragout. Sauté with ½ ladle of broth over high heat for about 1 minute and serve