Fresh tagliatelle, morels cooked in Arbois yellow wine, wild garlic

This recipe for Fresh Tagliatelle with Morels and Wild Garlic is by Maxime Lesobre, chef at the Château de Courban restaurant in Courban. Discover the ingredients and step-by-step preparation instructions.

• Serves 8
• Preparation time: 45 minutes
• Cooking time: 45 minutes

Ingredients for Maxime Lesobre's Fresh Tagliatelle with Morels

This recipe combines fresh pasta with a homemade wild garlic pesto and morels cooked in yellow wine. Here are the ingredients.

For the pasta

• 1.2 kg fresh tagliatelle

For the wild garlic pesto

• 500 g wild garlic
• 2 cloves fresh garlic
• 80 g olive oil
• 50 g pine nuts
• 50 g grated Parmesan cheese

For the morels cooked in yellow wine

• 400 g morels
• 100 g shallots
• 80 g butter
• 100 g vin jaune d'Arbois
• 500 g crème fraîche
• 400 g vegetable stock (fresh or dehydrated)
• 1 sprig thyme
• salt and pepper

For the finishing touch

• 30 g grated Parmesan cheese
• QS olive oil
• reserved wild garlic leaves, buds and flowers

Preparation for Maxime Lesobre's Fresh Tagliatelle with Morels

Here are the steps to follow to prepare the chef's recipe. There are three stages: pesto, morels and pasta cooking.

Bear's garlic pesto

1. Toast the pine nuts at 170°C for 8 minutes.
2. Sort and wash the wild garlic, keeping the flowers and buds for decoration.
3. Pick 450 g of leaves, keeping a dozen for presentation.
4. Blanch the leaves in boiling salted water with the garlic cloves for 2 minutes, then cool in iced water.
5. drain and squeeze out excess water.
6. In a blender, blend the wild garlic and blanched garlic with an ice cube, 50 g Parmesan, pine nuts and olive oil until smooth.
7. Strain through cheesecloth and chill.

Morels cooked in yellow wine

1. Wash and drain the morels, halve them and set aside on absorbent paper.
2. Chop the shallots.
3. Melt the butter in a sauté pan, add the morels, garlic clove and sprig of thyme.
4. Once the morels have fallen slightly, add the shallots, cook for 1 minute, then deglaze with the vin jaune d'Arbois.
5. Cook for 1 minute, then add the vegetable stock and cook over a low heat for 30 minutes.
6. Reduce the juice with the crème fraîche.
7. Season with salt and pepper, then keep the sauce warm.

Pasta cooking, finishing and serving

1. Cook the tagliatelle in boiling salted water for 2 minutes, then drain, reserving a little of the cooking water.
2. when hot, combine the pasta, cooking water and wild garlic pesto in a sauté pan.
3. Adjust seasoning if necessary.
4. Arrange the pasta with the pesto in a soup plate, add the remaining Parmesan, arrange a few morel mushrooms and top with the sauce.
5. Brush the reserved wild garlic leaves with olive oil and arrange them attractively with the buds and flowers.