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.
Ingredients
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
