Tagliatelle with Shad Roe Pancetta and Spring Peas recipes
Ingredients
- ¼ cup dry white wine
- ½ small onion, thinly sliced crosswise
- ½ celery stalk, thinly sliced crosswise
- 1 bay leaf
- kosher salt
- freshly ground black pepper
- ½ teaspoon peppercorns
- 1 set/pair shad roe sacs (about 8 ounces total)
- 4 tablespoons extra virgin olive oil
- 3 ounces thinly sliced pancetta, cut into ¼ inch strips
- 4-5 shallots minced, about 1 cup
- 2 small garlic cloves, minced
- 1 cup blanched English peas
- 2 cups pea tips or cress
- 2 teaspoons finely chopped fresh tarragon
- 1 tablespoon grated fresh horseradish or 1 teaspoon prepared horseradish, drained
- ¾ pound fresh tagliatelle
- Juice of ½ lemon,
Instructions
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