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Tagliatelle with Creamed Savoy Cabbage & Hazelnuts | Autumnal & Creamy
(0)
30 min
Quick
Gurkerl Küche
Cremige Tagliatelle treffen auf feinen Wirsing, verfeinert mit edlem Schlagobers, einem Hauch Muskatnuss und dem aromatischen Crunch gerösteter Haselnüsse. Ein herbstlicher Pasta-Genuss mit italienischer Seele – schnell, unkompliziert und herrlich wärmend.
Preparation method
Preparation
Quarter the Savoy cabbage, cut out the hard core, and slice the leaves into fine strips. Peel and finely dice the shallots and garlic. Roughly chop the hazelnuts.
Toast the chopped hazelnuts in a dry pan over medium heat for 2–3 minutes until fragrant. Immediately transfer to a flat plate and allow to cool.
Preparing the sauce & pasta
Bring a large pot of generously salted water to a boil for the tagliatelle. Heat the butter and olive oil in a wide pan. Sauté the shallots and garlic over medium heat for 2–3 minutes until translucent.
Chef's tip
Pasta water secret: The starchy cooking water emulsifies with the heavy cream and Parmesan to create a perfect, silky sauce that clings to the tagliatelle.
Keep an eye on the nuts: Hazelnuts contain a lot of valuable oils and can quickly become too dark when roasting – so keep the pan moving at all times.
Ingredients
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