Black tagliatelle with Parmesan and capers

Black Tagliatelle with Parmesan and Capers Recipe

A dish with different flavors, I really liked the contrasts of flavors and colors for this dish of black Tagliatelle with Parmesan and capers. We always enjoy them with a lot of pleasure, the fresh pasta is the best and I could not do without it, but with these black tagliatelle, it is still a different step, the flavors are particular with a slight taste of the sea. In any case, I will redo my black Tagliatelle with Parmesan and capers. As I type this recipe, I know that tonight it will be tagliatelle with saffron and wild shrimp, still beautiful colors to differentiate from these black Tagliatelle with Parmesan and capers. It will be a great opportunity to celebrate my sister-in-law’s birthday in Moutaine in the Jura

Recipe of black tagliatelle with Parmesan and capers for 2 people.

Ingredients

• 200 gr of Tagliatelle in squid ink, click to follow the recipe.
• 10 large capers
• 2 cloves garlic
• 6 petals of oiled tomatoes
• 2 shallots
• 60 gr of grated Parmesan
• 1 tablespoon of olive oil
• ½ teaspoon of coarse salt
• 20g + 40g butter

Instructions

1. Preheat the oven to 200 °
2. Prepare the tagliatelle according to the recipe.
3. Make small, hazelnut-sized piles of Parmesan cheese on parchment paper.
4. Place in the hot oven for about 5 minutes (to be watched).
5. Then reduce the oven to 80 ° and place the plates for the pasta
6. Heat a large volume of water with a spoon of olive oil and coarse salt.
7. Lower the heat and throw in the tagliatelle and let them cook in a small broth for 4 to 6 minutes.
8. Drain the tagliatelle, then set aside.
9. Slice the tomato petals into small cubes, then set aside.
10. Place the tagliatelle in the shape of a nest on a lightly floured tea towel.
11. Peel the garlic and shallots, then mince them finely.
12. Heat a pan with 20 g of butter, with a teaspoon of tomato oil.
13. Sear the garlic and shallot in the hot butter.
14. Add the tomato cubes and capers, just to heat them.
15. Heat a Wok-style pan with 40 gr of butter and a spoonful of tomato oil.
16. Add the tagliatelle to bring them up to temperature.
17. Share the tagliatelle on hot plates.
18. Sprinkle with the seared ingredients.
19. Ask which Parmesan croutons and enjoy without moderation.

Preparation time: 40 minutes
Cooking time: 4 to 6 minutes
Number of people: 2
4 star rating: 1 review

Which wine to drink with: Recipe Black tagliatelle with Parmesan and capers

My favorite wine for this Grave de Vayre recipe Grape varieties: Sémillion; Sauvignon blanc and Muscadelle
Temperature between ° 8 and 10 °