crispy tagliatelle with cacao, limoncello butter & a grand marnier sabayon
An out-of-the-ordinary yet savory chocolate pasta and a Grand Marnier sabayon!
IngredientsRecipe for 4 persons
Grand Marnier sabayon
Preparation time: 30 min
Preheat your Four Broil at 0 °F
First and foremost, start off by mixing well the eggs with the salt and the cacao. In a big bowl, lay down the flour to form somewhat of a well, a hole at the center. Pour the mixture in it and begin mixing slowly with a fork. Continue with your hands.
Let the dough rest, at least 30mins before passing it through the rolling mill.
Cook the pastas 2mins into a big amount of salted boiling water. Strain them and reserve.
Faites cuire les Tagliatelles 1 à 2 minutes dans un grand volume d'eau bouillante. Égouttez-les et rafraîchissez-les, réservez-les.
- Pasta's finishing touch
5mins before serving, melt some butter in a medium heated pan.
Right before coloration add the Limoncello, let it all reduce without any caramelisation and lastly, add the pastas.
Stirr the pastas until there is a light crispiness.
Put the pastas in a plate and finish with some lemon zest.
- Grand Marnier Sabayon
Bring to a boil some water in a big stewpot and turn off the heat. In a bowl, pour in the egg yolks, the water, the sugar and the Grand Marnier.
With a whisk, mix everything vigorously right under the bain-marie to incorporate a maximum of air inside the blend.
Go back and forth on the bain-marie, depending if you are able to whistand the heat or not as this will also help you creating the sabayon.
Once a ruban is made and the texture is properly done and reached, pour generously a plate.
On broil mode, colour the sabayon that on the very top of the pastas! Serve and enjoy.
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