Tagliatelle with Mediterranean herb sauce and caramelized fennel

This recipe for tagliatelle with Macchia Méditerranée sauce and caramelized fennel is by Marco Vigano, chef at Piero TT restaurant. Discover the ingredients and step-by-step instructions for making it.

• Serves 4
• Prep time: 30 minutes
• Cooking time: 15 minutes
• Resting time: 1 hour

Ingredients for Marco Vigano’s Tagliatelle with Macchia Méditerranée Sauce and Caramelized Fennel

A haute cuisine creation where the richness of a pasta made with 30 egg yolks meets the freshness of a tomato glaze and the crunch of finely diced fennel deglazed with balsamic vinegar.

For the tagliatelle

• 400 g “00” flour (or high-quality T45)
• 270 g ultra-fresh egg yolks

For the caramelized fennel

• 160 g fresh fennel
• 30 g all-flower honey
• 80 g white balsamic vinegar
• Extra virgin olive oil

For finishing and plating

• 1 jar of tomato sauce (Piero TT)
• 80 g very fresh unsalted butter
• Fresh chives, finely chopped
• Freshly ground black pepper

Preparation of Marco Vigano’s Tagliatelle with Macchia Méditerranée Sauce and Caramelized Fennel

Here are the steps to follow to make this recipe. It consists of three parts: making the fresh pasta, caramelizing the fennel, and the “Macchia” finishing touch.

The Tagliatelle

1. Place the flour and egg yolks in the bowl of a stand mixer fitted with the dough hook. Mix on speed 2 for 2 minutes to combine, then continue kneading for 5 to 6 minutes. The dough should become perfectly smooth and elastic.
2. Wrap the dough ball in plastic wrap and let it rest for 1 hour in the refrigerator. This resting period is essential to allow the gluten to relax and ensure the dough rolls out without tearing.
3. Divide the dough into portions. Roll out using a pasta machine, starting at setting 0 and working up to setting 6, until you have a thin, silky sheet. Then use the cutting attachment to form the tagliatelle. Set aside on a floured surface, uncovered.

Caramelized and Deglazed Fennel

1. Dice the fennel into very fine brunoise (2 mm cubes). Blanch the cubes in boiling salted water for 2 minutes. Drain and immediately refresh in ice water to set the texture.
2. In a sauté pan with a drizzle of oil, sauté the diced fennel over high heat until lightly browned.
3. Add the honey and coat the vegetables well to caramelize them.
4. Pour in the white balsamic vinegar and let it reduce over medium heat until the liquid has completely evaporated. The fennel should be glossy and fragrant. Keep warm.

Finishing and Plating

1. Heat the plain tomato sauce. It should be just warm to preserve its fruity aromas. Place a generous dollop (the “mirror”) at the bottom of each soup bowl.
2. Cook the tagliatelle in boiling salted water for 2 to 3 minutes.
3. Transfer the drained tagliatelle to a hot sauté pan. Add the fresh butter, chives, and black pepper. Toss vigorously with a little cooking water to create a glossy, creamy coating around the pasta.
4. Gently spread the caramelized fennel over the tomato “mirror.”
5. Place a nest of emulsified tagliatelle on top.
6. Finish with a few fresh fennel fronds for a touch of green.