Tender Tagliatelle, Edamame, Sorrel, Mint, with Buttery Aged Havarti
Nuttiness of aged havarti
cheese pairs perfectly with crunchy edamame, lemony sorrel, mint topping
freshly made wide hand-cut Italian noodles. Thin slices of red apple give a pleasant
under tone of sweetness and visual appeal.
hand-cut noodles made with Durham
Havarti cheese, coarsely graded
Sliced red apple
Acidulate a cup of water, add a little salt and sugar to taste. Core
and thinly slice apples lengthwise, store in the sweet acidulated water.
Shelled Edamame and blanch in boiling water for one minute. Plunge in ice water
to stop cooking, drain and pat dry. Chop mint and sorrel in a chiffonade. Boil
a pound of fresh Tagliatelle noodles in salted water. Cook 2+ minutes until al
dente. Drain most of the water, tossing pasta with ¼ pound of cold butter cut
into patties for three minutes. Add white pepper and sea salt to correct
seasoning. Add chiffonade, Edamame, Havarti cheese, pine nuts. Drain apple
slices well. Toss noodles and serve.
or parmesan cheese for additional flavor