Spicy tagliatelli from the sea
Easy
Serve hot
Cockerel with tagliatelli arciduca
Challenging
Serve hot
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Ingredients
- Tagliatelli (A10-XL) - 200 g (4 nests)
- Archiduc sauce (H32) - 150 g
- Cockerel - ½ pc
- Brown button mushrooms - 6 pcs
- Garlic - 1 clove
- Thyme - ½ branch
- Rosemary - ½ branch
- Olive oil - 1 tbsp
- Butter - 1 nut
- Salt and pepper
- Oven-roasted cherry tomatoes (deco) - 5 pcs
Preparation
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Ingredients
- Tagliatelli (A10-XL) - 200 g (4 nests)
- Archiduc sauce (H32) - 150 g
- Cockerel - ½ pc
- Brown button mushrooms - 6 pcs
- Garlic - 1 clove
- Thyme - ½ branch
- Rosemary - ½ branch
- Olive oil - 1 tbsp
- Butter - 1 nut
- Salt and pepper
- Oven-roasted cherry tomatoes (deco) - 5 pcs
Cockerel with tagliatelli arciduca
Preparation
Season the inside of the cockerel with salt and pepper and add the garlic, thyme and rosemary. Brush the cockerel with oil and season to taste. Cold in the oven and bake at 180° C for +/- 40 minutes. Sprinkle with the baking liquids. Reduce the temperature when the skin browns too quickly.
Brush and cut the mushrooms into quarters. Fry them with a knob of butter and season to taste. Reserve 1/3 of the mushrooms to decorate the plate.
Heat the sauce according to the instructions on the packaging.
When the spring chicken is cooked, cut it in half and keep it warm.
Heat the tagliatelli for 75 seconds in lightly salted water and drain. Pour the pasta into the pan with the mushrooms, add 1/3 of the Archiduc sauce and mix everything together.
Make a bed of Archiduc sauce with the remaining 2/3 of the sauce and place the cockerel on top. Make a tagliatelli roulade with a chef's fork. Garnish with the remaining part of the mushrooms and with roasted cherry tomatoes.