Homemade Tagliatelle with Morel Sage Champagne Sauce

PukakiBlue 普卡基藍岸


Bought a bottle of Taittinger from a popular Deli only to find out it’s corked – buying booze from anywhere other than tried and trusted dealers is a no-no in this country. While unpleasant to drink, it seems such a waste to go down the drain. So onto the dinner table it goes.

More aromatic and floral than the one dimensional wine sauce, it compliments the delicate morel very well. A bit of fresh sage from the garden and the best cream available, toss with fresh pasta and the fancy dish is ready to impress.

Champagne Sauce:

  • Garlic, onion – finely diced
  • Dry Morels (someday I’ll try some fresh ones!) – soak in water until soft, preserve liquid
  • Pancetta – finely chopped, optional
  • champagne
  • cream
  • sage – finely chopped

Sautee pancetta, garlic and onion, add champagne (admire the bubbles and fragrance), add morel liquid (sieve out the possible bits of…

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