Tagliatelle with vodka
Ingredients:
500 g tagliatelle (noodles)
4-5 white onions
½ ring Italian salami (spicy)
10-12 cherry tomatoes
2 tablespoons crème fraîche
8-10 cl of vodka
1TL of sugar
1 bunch of parsley
white and black pepper
Salt, juniper berries and
bay leaves
Bouquet Garni made of rosemary,
Thyme and lovage branches
Instant vegetable stock
Good olive oil for frying
Pasta pot, large pan
Preparation:
Peel the onions and cut into very thin rings. Cut the salami into thin slices. Wash and quarter the tomatoes. Wash the parsley, pat dry and peel off the leaves. Boil water in the pasta pot.
Add a few teaspoons instant vegetable stock to the pasta water, the garni bouquet and juniper berries. Cook pasta al dente (to finish the sauce at the same time). Heat the olive oil in the pan and fry the onion rings together with bay leaf and juniper and add 1 pinch of salt and 1 teaspoon of sugar. Add the salami slices and fry. Add the tomatoes and let melt, then stir in crème fraîche. Put a flat trowel into the pan, pour in the vodka and let it get hot. Ignite and stir until burning. Add the cooked noodles and serve with plenty of parsley and black pepper sprinkled.
