Tamil Nadu x Italy
Chettinad mushroom tagliatelle
A Karaikudi spice box opened over Emilian egg ribbons. Pepper, meet your match.
45 minTime
19 gProtein each
hotSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original571kcalsame
19 gproteinsame
7 gfibresame
45minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Dry roast the pepper, coriander, fennel, chillies, cloves, cinnamon and star anise on low heat for 2 minutes. Add the coconut and roast 2 more minutes. Cool and grind with 1/3 cup water to a paste.
- 2Heat the olive oil in a wide pan on high heat. Sear the mushrooms in 2 batches for 4 minutes each, leaving them alone for the first 2 minutes. Salt at the end.
- 3Lower to medium heat. Add the butter, curry leaves, shallots and garlic and cook 4 minutes. Add tomato for 3 minutes, then the masala paste for 3 minutes.
- 4Boil the tagliatelle in salted water at a rolling boil, 1 minute under packet time. Save 1 cup of pasta water.
- 5Return the mushrooms to the pan with the cream and 1/2 cup pasta water. Add the pasta and parmesan and toss on medium heat for 2 minutes.
Serve it like this
Lift the tagliatelle into a tall twist in a warm bowl and crown it with seared mushrooms. Scatter fried curry leaves, crushed pepper and a single dot of cream on the side.
