HOW TO
This is a super simple yet super special dish that marries the silky texture of tagliatelle with the delicate flavour of chicken stock. Sometimes the simplest things in life really are the very best!
STEP BY STEP
- Bring a pan with at least 2 litres of water to a rolling boil. Add your bay leaf from the box.
- Season with 2 heaped teaspoons of salt. The water must taste like the sea.
- Pop a shallow pasta bowl into an oven pre-heated to 75°C to warm.
- Tease the tagliatelle apart in the event that it has clumped at all.
- Plunge into the boiling water for 90 seconds.
- Meanwhile warm the supplied chicken stock and tarragon butter together in a pan, preferably with curved sides so you can toss/roll the pasta easily. Bring to a simmer while stirring. Keep this warm while the pasta cooks.
- Drain the tagliatelle thoroughly, add to the saucepan, turn the heat up and swirl around with tongs or a large fork so the pasta is rolling through the sauce. After a minute or so at the boil the sauce should reduce, enrich and start to coat the pasta in wonderful buttery emulsion. Wait for this to happen – this is where the magic lies!
- Carefully transfer to a warm bowl and sprinkle with parmesan.
ALLERGENS
Gluten, Celery, Lactose, Egg
This is a super simple yet super special dish that marries the silky texture of tagliatelle with the delicate flavour of chicken stock. Sometimes the simplest things in life really are the very best!
STEP BY STEP
- Bring a pan with at least 2 litres of water to a rolling boil. Add your bay leaf from the box.
- Season with 2 heaped teaspoons of salt. The water must taste like the sea.
- Pop a shallow pasta bowl into an oven pre-heated to 75°C to warm.
- Tease the tagliatelle apart in the event that it has clumped at all.
- Plunge into the boiling water for 90 seconds.
- Meanwhile warm the supplied chicken stock and tarragon butter together in a pan, preferably with curved sides so you can toss/roll the pasta easily. Bring to a simmer while stirring. Keep this warm while the pasta cooks.
- Drain the tagliatelle thoroughly, add to the saucepan, turn the heat up and swirl around with tongs or a large fork so the pasta is rolling through the sauce. After a minute or so at the boil the sauce should reduce, enrich and start to coat the pasta in wonderful buttery emulsion. Wait for this to happen – this is where the magic lies!
- Carefully transfer to a warm bowl and sprinkle with parmesan.
ALLERGENS
Gluten, Celery, Lactose, Egg
