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Taglierini with Morels, Asparagus, and Nasturtiums Recipe

Taglierini with Morels, Asparagus, and Nasturtiums Recipe

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Taglierini with Morels, Asparagus, and Nasturtiums

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Ingredients:

Serving

3/4 lb fresh taglierini or 1/2 lb dried 1/8-inch-wide flat egg noodles
1 oz small dried morels
3/4 lb thin asparagus stalks
1 cup dry white wine
3 tbsp fresh lemon juice
1/4 cup finely chopped shallots
1/3 cup heavy cream
1 cup chicken broth
1 1/2 sticks (3/4 cup) cold unsalted butter , cut into pieces
50 nontoxic and organic nasturtiums, halved if large

Directions:

Prepare fresh pasta if using.
Soak dried morels in 1 cup warm water 20 minutes. Agitate morels to dislodge grit, then remove from water, squeezing liquid from mushrooms back into bowl. Reserve liquid. When grit has settled, carefully pour mushroom liquid into a small bowl, leaving sediment behind (if necessary, strain liquid through a dampened coffee filter or cheesecloth). Remove any tough stems from morels.
Trim and discard tough ends from asparagus. Cut off top 2 inches of tips and halve tips lengthwise. Cut remaining asparagus into long diagonal slices about 1/4 inch thick.
Simmer wine, lemon juice, and shallots in a large heavy skillet until liquid is reduced to about 2 tablespoons. Add cream and simmer 1 minute. Add morels, mushroom soaking liquid, and broth, then simmer 5 minutes. Add butter all at once and cook sauce over moderately low heat, whisking constantly, just until creamy and butter is incorporated. (Do not let sauce get so hot that butter separates and sauce loses creamy consistency.) Remove skillet from heat and season sauce with salt and pepper. Keep warm, covered.
If using fresh taglierini, shake off excess flour. Cook fresh taglierini with asparagus in a 6-quart pot of boiling salted water until pasta is al dente, about 1 minute. (For dried pasta, follow package instructions and add asparagus during last minute of cooking.) Reserve 1/2 cup cooking water and drain pasta and asparagus in a colander.
Toss pasta and asparagus in a large bowl with cup sauce (without morels), one third of nasturtiums, and enough reserved pasta water to keep moist. Stir remaining nasturtiums into sauce.
To serve, wind each portion of taglierini around a carving fork and transfer to center of a soup plate. Surround with asparagus, morels, and sauce.
Cooks' note: For a simpler presentation, just toss pasta and asparagus mixture with sauce and nasturtiums, adding some of pasta water if necessary.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	516.17 Kcal (2161 kJ)
Calories from fat	338.56 Kcal
		% Daily Value*
Total Fat	37.62g	58%
Cholesterol	98.29mg	33%
Sodium	207.08mg	9%
Potassium	181.31mg	4%
Total Carbs	32.64g	11%
Sugars	3.03g	12%
Dietary Fiber	2.38g	10%
Protein	8.01g	16%
Vitamin C	7.3mg	12%
Vitamin A	0.4mg	14%
Iron	1.3mg	7%
Calcium	31.8mg	3%

Amount Per 100 g
Calories	251.11 Kcal (1051 kJ)
Calories from fat	164.71 Kcal
		% Daily Value*
Total Fat	18.3g	58%
Cholesterol	47.82mg	33%
Sodium	100.74mg	9%
Potassium	88.2mg	4%
Total Carbs	15.88g	11%
Sugars	1.47g	12%
Dietary Fiber	1.16g	10%
Protein	3.9g	16%
Vitamin C	3.5mg	12%
Vitamin A	0.2mg	14%
Iron	0.6mg	7%
Calcium	15.5mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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