It’s become rainy and a bit miserable here, so it felt appropriate to make a wholesome dish.
Egg yolk tagliatelle.
I started the mince and pancetta off, browning and removing.
Celery, carrot, shallot, onion, garlic. Roast on high until soft.
Add dried and fresh parsley, rosemary, sage, oregano.
Add a Parmesan rind and the meat back into the pan.
Deglaze with white wine, brandy, Marsala.
Half a pint of milk, reduce until sticky.
500ml chicken stock.
Reduce.
200ml single cream, parmigiano Reggiano, lemon juice.
I meant to finish with fresh parsley but my wife doesn’t like it, and I forgot anyway.
I plated it with some more Parmesan, lemon, and extra virgin olive oil. The oil was new to me and frankly a bit meagre, so I’ll use it for bread and dips in future.
by agmanning