I was having Italian lessons up until a few weeks ago but with my company conference and having COVID I missed booking the most current course. It’s probably for the best as there was an older woman in the class who was a few steps behind everyone else and I wasn’t getting anything done in the breakout rooms when we were paired up. Also there was an Eastern European guy who kept pronouncing my name Gemma with a hard ‘g’ which was pretty annoying, especially given that my name is Italian. I have my Italian book for dummies and am doing a bit of duolingo to try and keep up until the next course in September. I found this pasta recipe in ‘Gino’s Pasta’ and it was not like anything I’d seen before so I was interested to try with the tartar. Maybe Gino created it after going to Norie’s fish and chip shop in Oban. We got some scampi and it did come with tartar sauce.
Anyway I did like the recipe and it’s very quick, particularly if you’re lazy like me and use pre-made fresh pasta.
- 30g pickled onions
- 30g pickled gherkins (or cornichons)
- 1 tbsp capers
- 15g butter
- 75ml double cream
- 1 tsp mustard
- 200g fresh tagliatelle
- 1 egg
- 4 tbsp chopped parsley
- 30g parmesan
1.) Get the pasta ready to cook in a large saucepan. Boil some water.
2.) Grate the parmesan and dice the parsley finely and set aside. Chop up the onions and gherkins. Melt some butter in a large frying pan and add them along with the capers.
3.) Fry for 2 minutes then pour in the cream and spoon in the mustard and mix. Cook for 3 minutes and whilst this is cooking put the pasta onto boil.
4.) Add the yolk and sprinkle in the parsley and parmesan and stir. Cook for a further 15 seconds. Drain the pasta and mix with the sauce.