Tagliatelle with wild garlic

This recipe for wild garlic tagliatelle is by Fabien Raux, chef at La Loire restaurant in Pouilly-sous-Charlieu. Discover the ingredients and step-by-step preparation instructions.

• Serves 4
• Preparation: 30 minutes (+ 24 h resting time for buttons)
• Cooking time: 15 minutes

Ingredients for Fabien Raux's wild garlic tagliatelle

A recipe that uses wild garlic in all its forms: in pesto, in cream and in buttons marinated in vinegar.

For the wild garlic pesto

• 50 g wild garlic
• 50 g walnuts
• 50 g Parmesan cheese
• 50 g olive oil

For the wild garlic cream

• 250 g cream
• 100 g wild garlic
• 25 g butter

For the garlic buds in vinegar

• 20 wild garlic buds
• 50 g Melfor
• 100 g honey
• 150 g water

For the pasta and decoration

• 400 g tagliatelle
• 12 wild garlic flowers
• 6 wild garlic leaves
• Freshly ground black pepper

Preparation of Tagliatelle with wild garlic by Fabien Raux

Here are the steps to follow for this recipe. There are four stages: the buttons in vinegar (to be prepared the day before), the pesto, the cream and the garnish.

Bear's garlic buttons in vinegar (prepared the day before)

1. Mix the Melfor, honey and water to make a syrup.
2. Pour the hot syrup over the garlic buttons.
3. Leave to stand for 24 hours.

Bear's garlic pesto

1. Blend wild garlic, walnuts, Parmesan and olive oil until smooth.
2. Set aside.

Bear's garlic cream

1. Reduce the cream by half and set aside.
2. Drop the wild garlic leaves into the butter, pour over the reduced cream and cook slightly.
3. Blend in a blender and strain.
4. Adjust the seasoning.

Pasta cooking, finishing and serving

1. Cook the tagliatelle and drain, reserving a little of the cooking water.
2. Pour the wild garlic cream into a soup dish.
3. Bind the tagliatelle with the wild garlic pesto, and loosen with a little cooking water.
4. Arrange the tagliatelle on the cream and decorate with the vinegar buttons, flowers and finely chopped leaves.
5. Finish with a twist of freshly ground black pepper.