Tagliatelle, Hazelnuts & Cured Egg Yolk recipe
Indulge in this gourmet tagliatelle dish with vibrant mint pea purée, crunchy hazelnuts, crispy bacon, and rich cured egg yolk. A feast of flavours!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at taste.co.za.
Cooking tools:
- Blender
- Pot
- Colander
- Skillet
- Saucepan
- Mixing bowl
- Chef's knife
- Cutting board
- Wooden spoon
- Spoon
- Fine-mesh sieve
- Baking sheet
- Oven
- Stove
- Kitchen scale
- Measuring spoon
- Measuring cup
- Tongs
- Airtight container
- Plastic wrap
- Paper towel
- Plate
Ingredients
- 200 g fresh peas, blanched
- 4 garlic cloves, crushed
- 2 T mint, chopped
- 1 cup crème fraîche or mascarpone
- Sea salt
- freshly ground black pepper
- 250 g Woolworths streaky wood-smoked bacon
- 2 x 250 g packets Woolworths fresh tagliatelle pasta, cooked <em>al dente</em>
- Extra virgin olive oil, for drizzling
- 100 g hazelnuts, toasted and roughly chopped
- 50 g sugar
- 100 g salt
- 4 free-range egg yolks
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