TAGLIATELLE BUTTERNUT

TAGLIATELLE BUTTERNUT

Ingredients

  • Tagliatelle – 2 nests
  • Formaggio sauce – 50 g
  • Butternut cubes – 40 g
  • Scallops – 3 pieces
  • Vadouvan (Verstegen) – to taste
  • Thyme-honey crumble – 10 g
  • Cream – if needed
  • Shiso leaves – for garnish

Bereiding

 

  1. Drizzle the butternut cubes with oil, season with salt, pepper, and Vadouvan, and roast them in the oven.
  2. Blend the roasted butternut with Vadouvan and the Formaggio sauce. Add extra cream if needed and adjust seasoning. Keep warm.
  3. Season the scallops with oil, salt, and pepper, and sear them briefly over high heat.
  4. Cook the tagliatelle in lightly salted boiling water for 75 seconds, drain, and mix with the sauce.
  5. Arrange the tagliatelle in a deep plate, top with the seared scallops, and finish with thyme-honey crumble and shiso leaves.
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Tagliatelle

Tagliatelle

Formaggio

Formaggio

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