Tagliatelle with Roasted Celeriac Cream | Taste of Italy
(0)
50 min
Quick
Sezamo
O reinterpretare rafinată a pastelor italiene: tagliatelle îmbrăcate într-o cremă mătăsoasă de țelină coaptă la cuptor, infuzată cu usturoi aromat, cimbru și parmezan. O cină reconfortantă, elegantă și plină de savoare.
Ingredients
Preparation method
Roasting the vegetables
Preheat the oven to 200°C. Peel the celeriac root and cut it into cubes of about 2 cm. Place the celeriac cubes and the peeled garlic cloves on a baking sheet lined with baking paper.
Drizzle the vegetables with extra virgin olive oil, season with sea salt, ground black pepper, and sprinkle with fresh thyme. Toss well to coat them evenly.
Roast in the oven for 30-35 minutes, until the celeriac is soft and nicely caramelized around the edges.
Chef's tip
For an extra crunchy texture, you can quickly toast 2 tablespoons of walnuts or pine nuts in a pan and sprinkle them over the pasta at the end.
The pasta cooking water is the Italians' secret — the starch emulsifies the sauce and helps it cling perfectly to the surface of the tagliatelle.
15 min
Under an hour
