Tagliatelle alla Valtellinese with Cabbage and Potatoes
(0)
30 min
Quick
Sezamo
O capodoperă a bucătăriei din munții Lombardiei: paste tagliatelle învăluite într-un amestec savuros de varză dulce fragedă, cartofi aromați, unt rumenit cu usturoi și frunze crocante de salvie, completate de brânză topită și parmezan din belșug. Un preparat reconfortant, autentic și spectaculos pentru serile de toamnă!
Ingredients
Preparation method
Peel the potatoes and cut them into small cubes of about 1.5 cm. Wash the cabbage and cut it into strips about 2 cm wide. Peel the garlic cloves and slice them thinly.
Fill a large pot with water (about 4 liters), generously add sea salt, and bring to a boil. Add the potato cubes first and let them boil for 5 minutes.
Add the sliced cabbage to the same pot with the potatoes and continue boiling for another 3 minutes. Then add the tagliatelle pasta to the pot and cook everything together for about 6-7 minutes, until the pasta is al dente and the potatoes are tender but hold their shape.
Chef's tip
Cutting the potatoes into uniform cubes ensures they cook perfectly at the same time as the cabbage and tagliatelle pasta in the same pot.
Browned butter (beurre noisette) is the heart of Valtellina flavor: leave it over gentle heat until it turns a brassy golden hue and develops an intense roasted nutty aroma.
15 min
Under an hour
