Recipe
Ingredients
shallots
pepper, pink
olive oil
port wine
espresso coffee
brown veal stock
cream
whisky 40% vol.
porcini mushrooms
tagliatelle 6 mm
table salt
pepper, black
clarified butter
butter
Production
Preparation
Bring plenty of salted water to a boil in a large pan and cook the tagliatelle until al dente.
Meanwhile, for the sauce, sauté the shallots and pink peppercorns. Deglaze with the port wine and let it simmer for 5 minutes.
Add the veal stock and espresso, and simmer again for 20 minutes. Then stir in the whisky and cream. Using a hand blender, incorporate the cold butter into the sauce until smooth.
Prepare the porcini mushrooms and wash if necessary. Then cut them into slices. In a non-stick frying pan, sauté the porcini mushrooms in clarified butter and season with salt and black pepper.
Drain the tagliatelle and mix with the sauce.
Serving
Arrange the dish in deep, hot plates and scatter the porcini mushrooms on top. Serve immediately.
Evaluation