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Tagliatelle with Braised Red Cabbage & Walnuts | Italian Autumn Pasta
(0)
35 min
Quick
Gurkerl Küche
Italienische Herbstküche von ihrer raffiniertesten Seite: Zarte Eier-Tagliatelle treffen auf fein gehobeltes, in Olivenöl sanft geschmortes Rotkraut mit Schalotten, Knoblauch und frischem Thymian, veredelt mit einem Schuss trockenem Rotwein. Vollendet mit nussiger Butter, gerösteten Walnüssen und frisch geriebenem Parmesan. Ein wärmender, vegetarischer Pastagenuss für goldene Herbsttage!
Ingredients
Preparation method
Preparation & Toasting Nuts
Clean the red cabbage, cut out the core, and thinly slice or shred the cabbage. Peel and finely dice the shallots and garlic. Strip the thyme leaves from the sprigs.
Roughly chop the walnut kernels and toast them gently in a dry pan over medium heat for about 3–4 minutes until fragrant. Remove from the pan and set aside.
Gently Braising the Red Cabbage
Heat the extra virgin olive oil in a large, deep pan. Sauté the shallots and garlic over gentle heat until translucent. Add the fine strips of red cabbage and sauté for about 5 minutes, stirring constantly.
Chef's tip
For an even fruitier note, you can add a splash of apple cider vinegar or braise half a finely diced apple along with the red cabbage.
The starch in the pasta water is the secret to the perfect Italian binding – together with the cold butter, it creates a silky sauce that coats the tagliatelle perfectly.
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