John Myers
Ingredients for 4 servings:
- 500 g carrot(s)
- 1 onion(s)
- 3 orange(s), untreated
- 1 tsp sugar
- 1 chicory
- ½ head of radicchio
- 500 g tagliatelle pasta
- 50 g mountain cheese, grated
- some basil leaves
- 2 tbsp butter for frying
- some salt and pepper, mixed, from the mill
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
a vegetarian, light and fruity dish in winter
Clean, peel, and rinse the carrots, then slice diagonally into thin slices. Peel and finely dice the onion. Peel some of the zest from one orange in very fine strips. Peel all of the oranges thickly enough to remove even the white pith. Cut out the fillets between the membranes and collect the juice that runs out. Clean and rinse the chicory and radicchio, then slice them into fine strips. Cook the tagliatelle in plenty of boiling, lightly salted water until al dente. Heat 1 tablespoon of butter in a wide saucepan and sauté the diced onion until translucent. Add the sugar and let it caramelize briefly. Deglaze with the orange juice, add the carrot slices, and sauté everything, covered, for 6 to 10 minutes until soft. The carrot slices should still have some bite. Heat 1 tablespoon of butter in a pan and fry the chicory and radicchio strips, turning occasionally, for about 4 to 6 minutes. Season with salt and a few turns of freshly ground pepper. Add the orange segments to the carrots and season to taste with salt and a few turns of freshly ground pepper. Drain the tagliatelle pasta, reserving some of the cooking water, and toss the tagliatelle pasta with the carrot and orange sauce, adding a little more of the cooking water if necessary. Arrange the chicory and radicchio strips on top. Serve on plates, garnish with the orange peel strips and a few basil leaves, and sprinkle with the grated alpine cheese. If you replace the butter with olive oil and omit the alpine cheese, this becomes a vegan dish.
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