Ingredients
Vegetable ragout:
- 30 g dried morels
- 200 g carrots
- 500 g romanesco
- 1 shallot
- 200 ml vegetable broth
- 100 ml white wine
- 200 ml cream
- 1 tbs cornstarch
- 150 g frozen peas
- salt, pepper
- 1 tbs lemon juice
Herb pasta:
- 350 g tagliatelle
- 2 tbs olive oil
- 2 tbs mixed chopped herbs (e.g., parsley, chives, and lemon balm)
Preparation
1. Rinse the morels and soak in 150 ml warm water for approx. 20 minutes.
2. Peel the carrots and cut them diagonally into thin slices. Clean the romanesco and divide into small florets. Peel and finely cut the shallot.
3. Add the vegetables dripping wet to the shallow pot, then scatter the shallots over top. Heat the pot on highest level up to the vegetable window, switch to a low level and cook for approx. 7 minutes in the vegetable area.
4. Pour off the morels through a fine cloth, cut off the stems, halve the morels lengthwise and thoroughly rinse again.
5. Mix the soaking water with the broth, wine, cream and starch, fold into the vegetables with morels and frozen peas.
6. Bring to a boil and let simmer for approx. 5 minutes. Season to taste with salt, pepper and lemon juice.
7. Cook the pasta in salted water in the tall pot following the instructions on the package, pour off the water and drain. Return the pasta to the pot, fold in the olive oil and herbs, plate with the ragout and serve immediately.
This recipe has been tested and approved by AMC.
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