Pasta with Sherry Vinegar

Tagliatelles au Vinaigre de Xérèrs
by Joël Robuchon
from The Complete Robuchon
(Alfred A. Knopf, 2008)

Pasta comes in innumerable shapes, of which long, thin spaghetti and tagliatelle are probably the best known to most of the world’s eaters.

If you are cooking fresh pasta, count on cooking 3-4 ounces per person. For dry pasta you will need 2 to 3 ounces per person depending on whether it is intended as an appetizer, a side dish or the center of the meal.—Joël Robuchon

convert Ingredients
2 tablespoons olive oil
1 onion, peeled and minced
Salt
1 green bell pepper, peeled, seeded, and cut into pieces 1/2 inch by 1 inch
1 red bell pepper, peeled, seeded, and cut into pieces 1/2 inch by 1 inch
4 large white button mushrooms, cleaned and sliced from top to bottom into slivers 1/8 inch thick
Pepper
2 tablespoons sherry vinegar
Coarse salt
6 ounces tagliatelle (1/2 pound if the pasta is fresh)
1/2 tablespoon butter

Want it? Click it.

Method
1. Heat the olive oil in a skillet. Add the onion and a small pinch of salt and cook for about 3 minutes over medium heat, stirring, without allowing the onion to color. Add the bell peppers and cook and stir for 3 minutes.

2. Add the mushrooms, 2 teaspoons salt, and 1/2 teaspoon pepper. Cook, stirring, over medium heat for 2 minutes. Turn off the heat and stir in the vinegar.

3. Bring 1 1/2 quarts water to a boil with 2 teaspoons coarse salt. When it bubbles vigorously, add the pasta and cook al dente, about 8 minutes for dried pasta and 1 minute for fresh. Drain the pasta and spread it on a hot dish or pasta bowl.

4. Pour the vegetable-vinegar sauce over the pasta. Add the butter, toss, and taste for salt and pepper.

Recipe © 2008 by Alfred A. Knopf. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.