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RECIPES

Tagliatelle with roasted figs, mushrooms and hazelnuts

Ingredients:

300g tagliatelle pasta

400g clean chanterelles

6 fresh figs

300g hazelnuts

8 tablespoons olive oil

4 tablespoons maple syrup

3 tablespoons fig vinegar

100 grams of vegetable stock

handful of chopped parsley

salt and pepper to taste

 

Roast hazelnuts for 5-8 minutes in an oven preheated to 160 degrees. Leave one handful for decoration and the rest blend with four tablespoons of olive oil until smooth. So prepared peanut butter mix with a hot vegetable stock and vinegar. If you are not able to get the fig vinegar, you can use other fruit vinegar of a thicker consistency. Season with salt and pepper.

In a half the oil, fry mushrooms for 5-8 minutes until light golden brown. Season lightly with salt and pepper. Meanwhile, cook pasta al-dente. Sprinkle figs cut in quarters with maple syrup, add salt to taste and pepper and bake in a preheated grill oven for 3-5 minutes.

Cooked noodles with a few tablespoons of water used to cook them put in the mushrooms mix thoroughly. Divide pasta and figs into four plates and sprinkle with peanut sauce, parsley and whole hazelnuts.

Recipe: Mickey Rotten, Photo: USTA Magazine

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