Tagliatelle with caramelised chicory and deep-fried lemon zest

Name: Tagliatelle with caramelised chicory and deep-fried lemon zest
Yield: Serves 6-8
Ingredients: 50 g raisins, soaked in hot water for 30 minutes and drained; 100 ml double cream; 500 g fresh or dried tagliatelle pasta; 50 g freshly grated castelli vegetaIia (parmesan-style cheese); salt and freshly ground black pepper; 100 ml vegetable oil; 4 heads of white chicory (Belgian endive); 3 lemons; 1 teaspoon sugar; 50 g unsalted butter

Preparation info

Serves
6-8

Difficulty
Medium

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

Either make your own pasta for this dish or buy one of the many fresh varieties available in supermarkets - the quality is generally very good.

Ingredients

3 lemons
4 heads of white chicory (Belgian endive)
50 g

Vegetarian
Pasta

Method

Zest the lemons and place the zest into a small bowl. Halve the lemons and squeeze the juice over the zest, leave for 20 minutes to marinate and accentuate the flavour.

Remove and discard any tough or blemished outer leaves from the chicory. Trim a thin slice from the root ends, halve the chicory lengthways and then shred crossways into strips. Set aside. Melt the butter in a pan, add t