Homemade Tagliatelle with Morel Sage Champagne Sauce


Bought a bottle of Taittinger from a popular Deli only to find out it’s corked – buying booze from anywhere other than tried and trusted dealers is a no-no in this country. While unpleasant to drink, it seems such a waste to go down the drain. So onto the dinner table it goes.

More aromatic and floral than the one dimensional wine sauce, it compliments the delicate morel very well. A bit of fresh sage from the garden and the best cream available, toss with fresh pasta and the fancy dish is ready to impress.

Champagne Sauce:

  • Garlic, onion – finely diced
  • Dry Morels (someday I’ll try some fresh ones!) – soak in water until soft, preserve liquid
  • Pancetta – finely chopped, optional
  • champagne
  • cream
  • sage – finely chopped

Sautee pancetta, garlic and onion, add champagne (admire the bubbles and fragrance), add morel liquid (sieve out the possible bits of dirt), add morel and simmer for 10mins, add cream and sage right at the end, very very gently reduce a little then Voila.

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