Tagliatelle with Fresh Sorrel and Parmesan | Quick Italian Classic
(0)
20 min
Quick
Sezamo
O rețetă italiană clasică, rapidă și elegantă, ce pune în valoare prospețimea măcrișului. Aciditatea citrică naturală a frunzelor de măcriș se împletește perfect cu dulceața untului topit și savoarea sărată a parmezanului maturat, îmbrăcând tagliatellele într-un sos mătăsos și proaspăt, gata în doar 20 de minute.
Preparation method
Preparation and boiling
Boil the tagliatelle pasta in a large pot of boiling salted water, following the package instructions until al dente (about 7-8 minutes). Before draining, reserve one cup (approx. 150 ml) of the starchy pasta cooking water.
Wash the fresh sorrel leaves thoroughly under cold running water, pat them dry carefully with a kitchen towel, and remove the tougher stems. Cut the leaves into wide strips.
Peel the garlic cloves and slice them very thinly.
Chef's tip
Do not overcook the sorrel: its tender leaves need only 60-90 seconds in the pan to retain their vibrant green color and distinct citrus note.
The pasta cooking water is the secret to a flawless texture: the starch in the water binds with the melted butter and Parmesan, forming an incredibly creamy sauce without the need for cream.
15 min
Under an hour
