Prepare tagliatelle according to this post If you are lazy or simply don’t have time, buy a good brand at a local Italian delicatessen shop.
For 4 people you will need
400 g of dry tagliatelle (or 600 fresh)
100 g of Swiss Gruyere
100g Butter
16 walnuts
Parmigiano reggiano
Parsley to garnish
Salt and pepper
Open the walnuts and put the kernels in a food processor with the gruyere cut into pieces. Blend until you have a fine powder.
Cook the tagliatelle in salted water. Once cooked transfer in a large sautee pan with the butter and add the “walnut powder” and some black pepper. Mix well and sautee for a few minutes adding some of the cooking water of the tagliatelle in case they are getting too dry. Transfer in the dishes and garnish with grated parmigiano, freshly ground pepper and chopped parsley.
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