End of Winter Tagliatelle


Today I made up a pasta sauce with winter vegetables: a treat I would like to share with everybody. It is an easy sauce: the only thing you need is time, the time to finely slice the vegetables - I suggest using a large knife - and the time to cook them slowly. I finely sliced two medium red onions, two medium fennels and two small round radicchio. All lengthways.


I sautéed the onions with a pinch of salt for 5 minutes in two tablespoons of extra virgin olive oil. I added the fennels and cooked covered for 30 minutes over very low heat. I added 3 tablespoons of hot water halfway through. Eventually, I added the radicchio and cooked for another 15 minutes. At the end, I sprinkled the vegetables with fresh rosemary and added two tablespoons of small black olives in olive oil, the sweetest I could get.

There were 4 of us: I cooked 250g of tagliatelle, I dressed them with the sauce and two tablespoons of freshly grated Grana Padano, lighter than Parmigiano Reggiano. Delicious.

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