RECIPE
Ingredients
- 2 c chicken stock
- 3 tbsp italian herb mix
- Chili flakes
- 1 bag MADDPASTA Black Garlic Tagliatelle
- 1 bunch radish
- 1 bulb of fennel
- 1 stick of butter, sliced
- Vinegar of choice, just a splash (we used Sherry Vin)
Directions
Slice fennel and roast in oven at 350' coated with a little bit of salt, vinegar of choice.
Take 2 cups of chicken stock, 3 tbsp of Italian herb mix, 2 pinches of chili flakes, season aggressively and bring to a boil.
Whisk-in one stick of butter, chopped.
Take off of the heat, add your radishes and slow poach until radishes are tender. Reserve liquid and set aside.
Cook your Black Garlic Tagliatelle, strain and save some pasta waster.
In pan, reduce pasta water + previously saved poaching liquid to make sauce, coat your pasta.
Garnish & Enjoy!
0 comments