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Tagliatelle with Caramelised Chicory & Walnuts | Delicately Tart Autumn Delight
(0)
25 min
Quick
Gurkerl Küche
Feine Bandnudeln harmonisch vereint mit in Butter und Honig sanft karamellisiertem Chicorée, knackig gerösteten Walnüssen und frischem Parmesan. Ein feinherber Herbstgenuss aus der Gurkerl Küche in nur 25 Minuten.
Ingredients
Preparation method
Preparation
Preheat the oven to 160 °C convection. Coarsely chop the walnut kernels, spread them on a baking tray, and toast in the oven for about 5–6 minutes until golden brown and fragrant, then leave to cool.
Wash the chicory, cut out the bitter cone-shaped core, and slice the heads lengthwise into wide strips. Peel and finely dice the shallots and garlic. Strip the thyme leaves from the sprigs.
Bring a large pot of plenty of salted water to the boil for the tagliatelle.
Chef's tip
The bitter cone at the bottom end of the chicory should be removed in a wedge shape – this keeps the vegetable wonderfully mild and pairs perfectly with the sweetness of the honey.
If you like it even creamier, you can stir a little creamy Gorgonzola Dolce or fresh goat's cheese directly into the warm pasta at the end.
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