Recipe Tagliatelle with Goat's Cheese, Celery & Orange

Morning Glory

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19 Apr 2015
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Maidstone, Kent, UK
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.

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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)
Method
  1. Wash the celery and chop into small diagonal pieces.
  2. Poach the celery in water until tender (approx. 20 mins).
  3. Place the orange juice in a saucepan and simmer gently until reduced by half.
  4. Whisk 20g of goat’s cheese and half the zest into the orange juice to form a creamy sauce.
  5. Cook the tagliatelle in boiling salted water, drain and add to the orange/goat’s cheese sauce.
  6. Mix well adding the drained celery pieces (reserve a few for the top).
  7. Arrange the pasta on a serving plate scatter the remaining celery and orange zest and crumble the goat’s cheese over the top.
  8. Sprinkle with a little fresh dill and black salt (otional)
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