I borrowed the idea of orange with goat’s cheese from Chef Mario Batali who pairs goat’s cheese and orange zest in tortellini. I used home-made goat's cheese but of course you don't need to. Just choose a fairly mild goat's cheese. The poached celery adds a note of anise and some texture to this dish. This is a delicate affair, creamy yet not at all heavy. Its perfect for a light lunch.
Ingredients (per person)
Ingredients (per person)
- 75 g tagliatelle
- 35g goat’s cheese
- 1 & 1/2 sticks of celery
- Zest and juice of one large orange
- Salt to taste.
- A few sprigs of dill (optional)
- Black lava salt (optional)
- Wash the celery and chop into small diagonal pieces.
- Poach the celery in water until tender (approx. 20 mins).
- Place the orange juice in a saucepan and simmer gently until reduced by half.
- Whisk 20g of goat’s cheese and half the zest into the orange juice to form a creamy sauce.
- Cook the tagliatelle in boiling salted water, drain and add to the orange/goat’s cheese sauce.
- Mix well adding the drained celery pieces (reserve a few for the top).
- Arrange the pasta on a serving plate scatter the remaining celery and orange zest and crumble the goat’s cheese over the top.
- Sprinkle with a little fresh dill and black salt (otional)
