Tagliatelle with Orange Sauce, Zucchini and Goat Cheese
Ingredients
- Ingredients
- 2 onions
- 1 garlic clove
- 1 Tbsp butter
- 150 milliliters dry white wine
- 250 milliliters Vegetable broth
- 400 milliliters Orange juice
- 1 sm can Saffron (0.1 grams)
- salt
- freshly ground peppers
- 2 Oranges
- 2 Zucchini
- 400 grams Tagliatelle
- 8 Goat cheese (each 30 grams)
- 2 tsps honey
- scallions (for garnish)
Preparation steps
Peel onions and garlic and chop. Heat butter in a pan and sauté onions and garlic until translucent. Deglaze the pan with wine and let simmer a little. Add broth and orange juice, mix, add saffron and stir again. Simmer uncovered over medium heat for about 15 minutes and season with salt and pepper.
Peel oranges and cut out segments. Rinse zucchini, cut off ends and cut into fine strips. Cook pasta in a pot of boiling salted water until al dente. Add zucchini to the pot in the last 2 minutes of cooking.
Preheat the oven broiler. Place goat cheese on a baking sheet lined with parchment paper
Bake cheese under the oven broiler, watching carefully, for 2-5 minutes.
Puree orange sauce briefly with an immersion blender, add orange segments, stir and season to taste. Drain pasta and zucchini, add to the pan with the sauce, mix well and arrange on plates. Cover with goat cheese, garnish with chives and freshly ground pepper and serve.
