Tagliatelle o ke Kau

ʻO ka mua, holoi ʻia ka asparagus a, inā pono, ʻili. Pono e wehe ʻia ka ʻāpana haʻahaʻa o ka asparagus (ma kahi o 3cm). A laila ʻokiʻoki i ka asparagus i ʻāpana 4 cm lōʻihi a waiho ʻia. A laila e ʻoki i ka ʻōmato cherry i ka hapalua a waiho ʻia hoʻi. Pono e ʻoki ʻia ka ʻāpana ʻōmaʻomaʻo keʻokeʻo a me ka ʻōmaʻomaʻo o ka puna puna i loko o nā apo maikaʻi a waiho pū ʻia. E ʻoki i ka ʻaoʻao hope e like me ka leek o nā aniani puna i loko o nā apo ākea iki a hoʻokaʻawale ʻia.

E holoi i ka umauma moa, e wehe i nā ʻiʻo a ʻokiʻoki i nā ʻāpana liʻiliʻi. A laila e hoʻomoʻa i ka ʻaila rapeseed i loko o ka pā a puhi i ka ʻiʻo. E hoʻomoʻi ikaika i ka ʻiʻo me ka paʻakai, ka pepa a me ka paprika. A laila e lawe i ka ʻiʻo mai loko mai o ka pā a waiho ʻia i ʻole e maloʻo. I kēia manawa, lawe mai i ka wai i ka paila no ka tagliatelle. E paʻakai i ka wai hoʻolapalapa a e kuke i ka tagliatelle a hiki i ka aldente, ʻoki pōkole a waiho ʻia. ʻO ka wai pasta e hoʻoheheʻe liʻiliʻi wale nō, inā ʻaʻole e lilo ka tagliatelle i ʻūlū (e hoʻoikaika pono i waena!).

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