Tagliatelle with Quick-Pickled Chanterelles & Toasted Walnuts |
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I tested this at home and Brian gave it 10/10. I got the inspiration from Yotam Ottolenghi's "Plenty More," which is packed with quick-pickling techniques. I recommend you make your own tagliatelle using a basic egg noodle recipe or purchase fresh tagliatelle from the grocery store. However it'll taste great with the dried store-bought variety, too. Serves 2
10 oz fresh tagliatelle
2 handfuls of chanterelles 1/4 cup white wine vinegar 1 tbsp castor sugar 2 handfuls of walnuts, roughly chopped 2 tbsp unsalted butter 10-15 fresh sage leaves, stems discarded and leaves chopped 1 lemon, juiced 3 tbsp heavy cream 1 cup shaved Parmesan 1 small bunch fresh Italian parsley, chopped up |
Preheat oven to 325F.
In a small saucepan, mix together vinegar, sugar, and 3/4 tsp salt. Gently warm it just enough to dissolve the sugar. Remove from heat and add the chanterelles. Set aside.
Spread the walnuts on a baking tray and pop them in the oven for 15 minutes. No longer or they'll be burnt. Set aside to cool.
Put a sauté pan over medium-high heat and add the butter. Should sizzle nicely. Drop in the sage and fry for a minute or two. Should smell incredible. When the butter browns add the cream. Stir just enough to thicken the sauce - just a few seconds is fine. Set aside.
Drain the chanterelles and discard the liquid.
Bring a large pot of water to a boil and add some salt and the pasta. Cook until al dente or follow the package instructions. Drain completely and place in a large bowl.
Add the sauce to the pasta. Add the walnuts, Parmesan, parsley, and toss as you would a salad. Gentle mix in the chanterelles and juice of the lemon. Serve!
In a small saucepan, mix together vinegar, sugar, and 3/4 tsp salt. Gently warm it just enough to dissolve the sugar. Remove from heat and add the chanterelles. Set aside.
Spread the walnuts on a baking tray and pop them in the oven for 15 minutes. No longer or they'll be burnt. Set aside to cool.
Put a sauté pan over medium-high heat and add the butter. Should sizzle nicely. Drop in the sage and fry for a minute or two. Should smell incredible. When the butter browns add the cream. Stir just enough to thicken the sauce - just a few seconds is fine. Set aside.
Drain the chanterelles and discard the liquid.
Bring a large pot of water to a boil and add some salt and the pasta. Cook until al dente or follow the package instructions. Drain completely and place in a large bowl.
Add the sauce to the pasta. Add the walnuts, Parmesan, parsley, and toss as you would a salad. Gentle mix in the chanterelles and juice of the lemon. Serve!
