Tagliatelle with caramelized endives and walnuts | Refined Italian taste
(0)
25 min
Quick
Sezamo
O rețetă italiană elegantă și reconfortantă de toamnă: paste tagliatelle al dente învăluite în andive dulcege caramelizate în unt și ulei de măsline, completate de nuci crocante și parmezan fin.
Ingredients
Preparation method
Preparing the ingredients
Cook the tagliatelle pasta in a large pot of boiling salted water according to the package instructions until al dente. Reserve one cup (approx. 150 ml) of the pasta cooking water before draining.
Wash the endives, remove the outer leaves if necessary, trim off the bitter base, and slice the endives lengthwise or into thick rounds of about 1-2 cm. Peel and finely chop the garlic.
In a dry skillet, toast the walnut kernels over medium heat for 2-3 minutes, stirring frequently until fragrant and crunchy. Remove the walnuts from the pan and coarsely chop them.
Chef's tip
To reduce the naturally slight bitterness of the endives, you can add a drizzle of honey or a few drops of balsamic vinegar during caramelization.
The starchy, salted pasta water is the secret to a velvety sauce – add it gradually until you reach the desired creamy consistency.
15 min
Under an hour
