Tagliatelle with Browned Celeriac | Quick Italian Classic
(0)
25 min
Quick
Sezamo
O reinterpretare italiană elegantă și surprinzător de reconfortantă, gata în doar 25 de minute. Tagliatellele mătăsoase al dente se combină armonios cu dulceața cubulețelor de țelină rumenite la tigaie până la caramelizare, frunze crocante de salvie trase în unt auriu și un strop generos de parmezan ras. Un preparat vegetarian simplu, rafinat și plin de savoare de toamnă.
Preparation method
Preparing the ingredients and the celeriac
Peel the celeriac root and cut it into small, uniform cubes (about 5-7 mm) so that it cooks through quickly and caramelizes nicely. Peel and lightly crush the garlic cloves. Wash and thoroughly dry the fresh sage leaves.
Bring a large pot with about 2.5 liters of water to a boil and add the sea salt once the water starts boiling.
Browning the celeriac and preparing the sage sauce
In a wide, deep skillet, heat the extra virgin olive oil together with half of the butter (20 g) over medium heat. Add the diced celeriac and brown for 7-9 minutes, stirring occasionally, until golden in color and tender inside.
Chef's tip
Cutting the celeriac into small, even cubes (approx. 5 mm) is the key to success: this way it will cook quickly, browning on the outside and turning creamy on the inside in less than 10 minutes.
Do not discard the pasta water! The emulsion between the starch in the warm water, the melted butter, and the grated parmesan turns the simple sauce into a silky-smooth glaze without the need for cream.
15 min
Under an hour
