O rețetă montană emblematică din Alpii Italiei de Nord (Valtellina): paste tagliatelle gătite împreună cu cartofi fragezi și varză aromată, învăluite într-un sos mătăsos de unt rumenit infuzat cu salvie și usturoi, desăvârșite cu brânză topită și parmezan. Cald, rustic și incredibil de reconfortant.
Preparation method
Preparing the vegetables and the base
Peel the potatoes and cut them into small cubes, about 1.5 cm. Wash the kale leaves, remove the tough woody stems, and tear or chop the leaves into wide ribbons. Peel the garlic cloves and gently crush them or cut them in half.
Bring a large pot of cold, generously salted water to a boil (about 4 liters of water with 1 teaspoon of sea salt). Immediately add the potato cubes to the cold water and bring everything to a boil over high heat. Boil the potatoes for 5 minutes from the moment the water starts boiling.
Boiling the pasta and the aromatic sage sauce
After boiling the potatoes for 5 minutes, add the kale strips and the tagliatelle pasta to the same pot. Cook everything together for 7-8 minutes (according to the package instructions for 'al dente'). The starch released by the potatoes and pasta will create the perfect base for the emulsion.
Chef's tip
Reserving the cooking water from the pasta and potatoes is essential: the high starch content helps the butter and cheese emulsify into a silky sauce without the need for cream.
Traditionally in Valtellina, local Casera or Bitto cheese is used, but high-quality Gouda cheese offers a similar creamy melt and a perfect balance of sweet and savory flavors.
15 min
Under an hour
