The idea for the recipe came from the desire to use spelt, a typical product of the nearby Garfagnana area, and lean meat for the ragu: all simple ingredients from the local tradition, but combined with blueberries for an unexpected result.

Photo of the dish: Marcello Niccodemi

Recipe for 4 people

Ingredients

For the tagliatelle dough

500 g spelt flour
200 g semolina
100 g water
250 g blueberry purée
80 g egg yolk

For the sauce

600 g chicken from Val d'Arno
100 g carrots
80 g celery
80 g onion
Herbs (thyme, tarragon, sage, and rosemary)

For the bitter herb cream

100 g spinach
80 g arugula
60 g dandelion

Procedure

For the dough, mix all the ingredients and leave to rest for 30 minutes in the fridge.

For the sauce, finely dice the celery, carrots and onions; add the chicken, cut into very small cubes and previously smoked on the barbecue. Brown, add 2 glasses of chicken stock and cook for about 40 minutes.

For the bitter herb cream, blanch all the herbs in salted water for 30 seconds, drain and blend with a drizzle of oil.

To serve, place the bitter herb cream in a bowl, cook the tagliatelle in plenty of salted water for 2 minutes, drain and stir in a little butter and Tuscan pecorino cheese into the chicken ragu. Place the drained tagliatelle on top of the herb cream and garnish with fresh blueberries and raw bitter herb leaves.