Tagliatelle Newburg sauce with morels
Benoît Fromager
Ingredients for 6 servings:
1 30 g. tin of dried Borde morels
500 g. of fresh Tagliatelle
250 ml. of liquid fresh cream
25 g. of butter
30 g. of finely chopped shallots
1 garlic head
4 cl. of Cognac
Method:
Rehydrate the morels in one half-litre of water, strain them and chop them (save some whole morels for decoration).
Sweat them with the chopped shallots.
Reduce to the 2/3 water in which the morels are steeped to obtain a juice.
Flambé the morels with the hot cognac then moisten with the morel juice. Reduce on a slow heat. Add the cream and the finely chopped garlic head, let it reduce again.
Correct the seasoning
Plunge the tagliatelle for 2 minutes in boiling water then butter them.
Serve the sauce and decorate with the whole morels.