Tagliatelle with Roasted Celeriac Cream and Sage | Refined Italian Classic
(0)
40 min
Under an hour
Sezamo
O rețetă italiană de toamnă rafinată și cremoasă: tagliatelle al dente învăluite într-o cremă mătăsoasă de țelină coaptă la cuptor cu usturoi, desăvârșite cu unt rumenit, salvie crocantă și parmezan maturat.
Preparation method
Preparing and roasting the celeriac
Preheat the oven to 200°C. Peel the celeriac root and cut it into cubes of about 2 cm. Peel the garlic cloves.
Place the celeriac cubes and garlic cloves on a baking sheet lined with baking paper. Drizzle with extra virgin olive oil and season with a pinch of sea salt and freshly ground black pepper. Roast for 25-30 minutes, until the celeriac is completely tender and slightly caramelized around the edges.
Transfer the roasted celeriac and garlic to a blender. Add a small ladle of warm water and a pinch of ground nutmeg, then blend until you obtain a smooth, silky, and velvety cream. If needed, add a little more warm water to achieve a fluid texture.
Chef's tip
The pasta cooking water is packed with starch and helps bind the celeriac cream with the butter into a smooth, glossy emulsion – add it gradually until you reach the optimal consistency.
Keep a close eye on the sage leaves in the butter: they turn crispy very quickly (1-2 minutes) and should be removed before they darken too much, in order to preserve their delicate, aromatic flavor.
15 min
Under an hour
