Tagliatelle of Season

Okokuqala, i-asparagus ihlanjwe kwaye, ukuba kuyimfuneko, ihlanjululwe. Isiqwenga esisezantsi se-asparagus (malunga ne-3cm) kufuneka sisuswe. Emva koko usike i-asparagus ibe yi-4cm ubude kwaye uyibeke ecaleni. Emva koko unqumle iitumato zecherry ngesiqingatha kwaye ubeke ecaleni. Inxalenye eluhlaza emhlophe kunye neluhlaza ye-anyanisi yasentwasahlobo kufuneka inqunywe kwiindandatho ezintle kwaye iphinde ibeke eceleni. Sika i-leek-like back part of spring itswele ube ngamakhonkco abanzi kancinane kwaye uyibeke bucala.

Geza isifuba senkukhu, susa i-tendon kwaye unqumle kwiinqununu ezilumayo. Emva koko tshisa ioli ye-rapeseed epanini kwaye uyitshise inyama. Ixesha lenyama ngamandla ngetyuwa, ipepper kunye ne-paprika. Emva koko yikhuphe inyama epanini kwaye uyibeke ecaleni ukuze ingomi. Okwangoku, yizisa amanzi kwi-thumba ye-tagliatelle. Ityuwa amanzi abilayo kwaye upheke i-tagliatelle de ibe yi-aldente, unqumle ngokufutshane kwaye ubeke eceleni. Amanzi epasta kufuneka abile kancinci, kungenjalo i-tagliatelle iya kuba yi-clammy (yixube ngononophelo phakathi!).

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