• Blog
  • Recipes
  • About
  • Contact

BURNT CHEF

Tagliatelle with Quick-Pickled Chanterelles & Toasted Walnuts

Picture

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!
Powered by Create your own unique website with customizable templates.
  • Blog
  • Recipes
  • About
  • Contact