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Chef Franco Taruschio's Tagliatelli and Squash at the Chef's Room Fish & Cookery School in Blaenavon, Wales

Chef Franco Taruschio’s Tagliatelli and Squash at the Chef’s Room Fish & Cookery School in Blaenavon, Wales, photo by Scott W. Clemens

from Chef Franco Taruschio

Serves 4

1 lb. tagliatelle per person

1 lb. thinly sliced butter nut squash or pumpkin 5cm long

4 shallots finely chopped

extra virgin olive oil

12 to 20 leaves fresh marjoram

12 large basil leaves shredded

salt and freshly ground black pepper

 

Heat 1 tablespoon of extra virgin olive oil in a frying pan and gently cook the shallots until softened. Add the squash and herbs, quickly stir fry (squash should remain al dente). Add the pasta to the sauce and mix in thoroughly. Serve with the walnut sauce (see recipe below) and parmesan shavings on top.

 

Walnut Sauce

Serves 4 to 6

24 to 30 walnut halves chopped BY HAND

2 cloves garlic crushed

1 generous bunch flat parsley finely chopped

1 pinch dried chili flakes

6 oz. extra virgin olive oil

salt and freshly ground black pepper to taste

Mix all together

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