I absolutely love egg yolk rich tagliatelle or fettuccine.
This was inspired by a dish of fettuccine with pistachio by Marc Vetri, but being that we don’t have any pistachios in the house right now, we changed the recipe to feature some toasted breadcrumbs with herbs and hazelnuts instead.
I have to say this was utterly delicious. I was really happy with it.
by agmanning
3 Comments
Recipe? I am intrigued by the notion of cream of artichoke! I have a Costco-sized double jar of artichoke hearts that’s been taking up space in my pantry, because idk what to do with it!
Nice plating/presentation, great craft on pasta itself, the sauce broke a lil bit.
Quick hack, if you add small amount of hot, salted water it will emulsify the sauce again.
I hated artichokes until I saw this – now I want this ( and them )