Salsify tagliatelle all' arrabbiata from chef Zac Gannat from Lolo Bistrot in Paris

Europe 1 12:35 p.m., February 25, 2023

For the salsify tagliatelle

• 10 salsify 

• 2 lemons

 For the all’arrabbiata sauce:

• 4 white onions 

• 1 head of garlic 

• 4 shallots 

• 4 fresh dry smoked peppers 

• 300g brown chicken stock 

• 300g passata tomato sauce 

• 150g tinned tomato

Peel the salsify using a peeler, keep them in lemon water to prevent them from turning black. 

Once peeled, still using a vegetable peeler, make tagliatelle lengthwise with your salsify.

Store in lemon water. 

Cook your salsify tagliatelle very quickly in salted water.

We want to keep their crunchy texture to remember the al dente texture that a pasta can have.

Stir in the sauce and season.

You can add cheeses if you wish, Pecorino type.