Tagliolini with fennel, smoked eel, sour cream and caviar

Name: Tagliolini with fennel, smoked eel, sour cream and caviar
Ingredients: 2 Thyme sprigs; 1 Rosemary sprigs; 1 l Olive oil; 4 units.items garlic bulbs; 400 g tagliolini; Olive oil; 2 shallots (finely chopped); 0.5 fennel, diced; 1 Salted butter; 150 g smoked eel, diced; 4 freshly grated Parmesan; 1 Trout roe; 1 organic lemon; 4 sour cream, stirred; 1 Sushi vinegar; 4 g bronze fennel or fennel fronds; 1 garlic cream; 10 g caviar

Delicious Tagliolini pasta with fennel, smoked eel, sour cream, and caviar. Recipe for 4 people.

Recipe by chef Sergio Herman.

Ingredients

2Thyme sprigs

1Rosemary sprigs

1lOlive oil

4units.itemsgarlic bulbs

400gtagliolini

Olive oil

2shallots (finely chopped)

0.5fennel, diced

1Salted butter

150gsmoked eel, diced

4freshly grated Parmesan

1Trout roe

1organic lemon

4sour cream, stirred

1Sushi vinegar

4gbronze fennel or fennel fronds

1garlic cream

10gcaviar

Preparation

Preheat the oven to 90°C.
Place the garlic in an oven dish with the thyme and rosemary.
Pour the olive oil over and place in the oven for 2 hours.
Check if the garlic is buttery soft.
Drain the garlic cloves, but save the oil. This aromatic garlic oil can be used for pastas or pizzas and keeps for a long time.
Blend the garlic cloves smooth in a blender or with an immersion blender and store in the fridge in a sterilized, sealed jar

Cook the tagliolini al dente according to the instructions on the package in a pan with plenty of salted water and a splash of olive oil.
Drain, but reserve the cooking water.
Cool the tagliolini under cold running water. Add another splash of olive oil and mix gently.
Sauté the shallots, fennel, and garlic cream in a hot pan with a splash of olive oil.
Add the tagliolini, 4 to 5 tablespoons of the cooking water, the salted butter, 2 tablespoons of olive oil, and the parmesan to the pan.
Season with freshly ground black pepper and fine sea salt.
Toss the pan with pasta or stir gently. Make sure the liquid coats the pasta nicely. The cooking water and parmesan help bind the sauce around the pasta.
Finally, add the eel, half of the trout roe, and optionally half of the caviar, and finish with lemon zest and juice.
Season the sour cream with 1 tablespoon of sushi vinegar, pepper, and fine sea salt.
Roll the tagliolini, using a carving fork and a serving spoon, into 4 rolls and plate them as upright as possible.
Spoon a generous tablespoon of sour cream onto the pasta on each plate and finish with a few sprigs of bronze fennel or fennel fronds, the rest of the trout roe, and optionally the rest of the caviar.