Tagliatelle with Roasted Squash, Parmigiano Reggiano Cream and 25 Year Old Aceto Balsamico Tradizionale Di Modena P.D.O.

The Culinary Project “Assi nella Manica”

The Culinary Project “Assi nella Manica”

Standard Supplier 6th July 2017

Tagliatelle with Roasted Squash, Parmigiano Reggiano Cream and 25 Year Old Aceto Balsamico Tradizionale Di Modena P.D.O.

Tagliatelle with Roasted Squash, Parmigiano Reggiano Cream and 25 Year Old Aceto Balsamico Tradizionale Di Modena P.D.O. - serves four

Ingredients

  • For the squash:
  • 1 medium butternut squash, peeled, deseeded and cut into rough 2cm pieces
  • 40ml olive oil
  • Sea salt and freshly ground black pepper
  • 2 cloves garlic, smashed
  • 4 sprigs of sage
  • For the Parmigiano Reggiano cream:
  • 75ml white wine
  • 50ml dry vermouth
  • 200ml vegetable stock
  • 150ml double cream
  • 60g 24 month old Parmigiano Reggiano, finely grated
  • Sea salt and freshly ground black pepper
  • Lemon juice to taste
  • For the pasta:
  • 280-320g dried tagliatelle or 400g-500g fresh egg tagliatelle
  • To serve:
  • 24 month old Parmigiano Reggiano shavings
  • Deep fried sage leaves
  • 25ml 25 year old Aceto Balsamico Tradizionale di Modena P.D.O.

Method

For the squash:
Mix the diced squash with the oil in a roasting tin and season well. Roast at 170℃ for ten minutes. Add the garlic and sage and turn. Roast for a further 20-30 minutes, turning every 10 minutes. The squash wants to be tender and just starting to char on the edges. Discard the sage and garlic.
For the Parmigiano Reggiano cream:
Reduce the alcohols to a syrup in a small saucepan. Add the stock and reduce by half. Add the cream and reduce by half again. Remove from the heat and allow to cool slightly. Stir in the grated Parmigiano Reggiano and season well with salt, pepper and lemon juice.
To Serve:
cook the pasta in a large quantity of boiling water until al dente. Remove with tongs to a sauté pan and add the squash. Toss together and add the Parmigiano Reggiano cream. Add a little of the pasta water to thin and check the seasoning.
Divide the pasta between shallow bowls and dress with the Parmigiano Reggiano shavings and sage leaves. Drizzle over the 25 year old Aceto Balsamico Tradizionale di Modena P.D.O.