Tagliatelle with Rose Petals

Tagliatelle with rose petals is a refined and delicate dish. Here is the recipe to prepare it:

Ingredients

• 300 g of egg tagliatelle
• Edible rose petals (about ten roses, make sure they are not chemically treated)
• 1 small shallot
• 30 g of butter
• 200 ml of fresh liquid cream
• Salt and pepper to taste
• grated Parmesan cheese (optional)
• A few drops of lemon juice (to maintain the color of the petals)

Preparation

1. Start by gently cleaning the rose petals, removing the white part (which can be bitter) and rinsing them lightly under cold water.

2. Chop the shallot very finely and let it wilt in a pan with butter, over low heat, until it becomes transparent.

3. Add the rose petals (keeping some aside for the final decoration) and let them wilt for a couple of minutes.

4. Pour the fresh liquid cream into the pan and cook over low heat for about 10 minutes, until the sauce slightly reduces. Season with salt and pepper.

5. Meanwhile, bring a large pot of salted water to a boil and cook the tagliatelle until al dente.

6. Drain the pasta and pour it into the pan with the sauce. Stir gently to coat the tagliatelle with the sauce.

7. Serve immediately, garnishing with the rose petals set aside, a pinch of Parmesan (if desired), and a few drops of lemon juice to brighten the color.

Fun Fact

Rose petals have a long history in culinary use, particularly in the cuisines of the Middle East. Petals are often used in sweets and drinks, but this recipe demonstrates how they can also be beautifully incorporated into savory dishes.

Make sure to use untreated roses specifically indicated as edible, as the ornamental roses commonly sold in stores may contain pesticides or other chemical substances not suitable for consumption.