Tagliatelle na Season

Da farko, ana wanke bishiyar asparagus kuma, idan ya cancanta, kwasfa. Ya kamata a cire ƙananan yanki na bishiyar asparagus (kimanin 3cm). Sa'an nan a yanka bishiyar asparagus zuwa guda 4 cm tsayi a ajiye. Sai a raba tumatirin ceri sannan a ajiye a gefe. Farar da haske koren albasar bazara ya kamata a yanka a cikin zobba masu kyau kuma a ajiye shi a gefe. Yanke gefen baya mai kama da lek na albasar bazara zuwa zobba masu faɗi kaɗan kuma a ware daban.

A wanke nono kaji, cire jijiyoyi kuma a yanka zuwa guda masu girman cizo. Sai azuba man da aka yi wa fyaden a cikin kaskon sai a tabe naman. Yayyafa naman da karfi da gishiri, barkono da paprika. Sai ki dauko naman daga cikin kaskon ki ajiye a gefe don kada ya bushe. A halin yanzu, kawo ruwa zuwa tafasa don tagliatelle. Gishiri ruwan zãfi da dafa tagliatelle har sai sun kasance aldente, yanke a takaice kuma a ajiye shi a gefe. Ruwan taliya ya kamata ya ɗan ɗan yi ɗanɗano kaɗan, in ba haka ba tagliatelle zai zama clammy (zuba a hankali tsakanin!).

Now heat a little olive oil in the pan. Then add the asparagus. Season this with salt, pepper and a pinch of sugar. Flatten the clove of garlic with a knife and add with the white spring onions. If the sparger still has a bit of bite, the cherry tomatoes are added. Let it heat up briefly. Add the fried chicken back in. Season to taste and, if necessary, add seasoning. Add the finished tagliatelle to the pan and fold in. Possibly add a little olive oil, salt and pepper. If the tagliatelle isn’t ready in time, put the pan aside and don’t let it cook any further! Finally fold in the green ends of the spring onions. Then arrange everything on the plates and serve with freshly grated Parmesan