Spinach tagliatelle and braised vegetables
The day before... slow food again.
This time braised vegetables very slowly cooked on the stovetop, adding one by one, the toughest veg first. No pre-boiling of the veggies!, they braise in their own juices on very low fire. The carrot in there takes around 45 minutes to get perfectly "al dente". Before that onion, celery, garlic, chili, kurkuma, ginger were sweated in a little olive oil for at least 15 minutes without coloring. Later on courgettes and more later red bell peppers (peel them first!) were added. When the carrots are nearly done, in goes a tiny bit of water and lid on for a while. Then some butter goes in to emulsify the juices while gently folding it all together. Meanwhile; cook the spinach tagliatelle and make the tiniest omelette ever. Let the omelette cool, roll and cut in rounds which will fall open in omelette-tagliatelle. Put that on top when serving with a bit of grated cheese... aged cheddar this time.