Gino D'Acampo's Ten Minute Sausage Tagliatelle | This Morning

now what I got here is the leaks like a chop it up yeah then I'll go the sausage if we move all over there Philip you have rosemary fresh rosemary very important it's fresher because this is going to give a lot of flavor take the leaves out finely chopped for me and a fairly quick Philip because I need to get this dish done Oh then I go porcini mushroom would dry porcini mushroom again you're going to any delis you find those little Sasha porcini mushroom very powerful in flavor so the way to do it at dry okay you put them in water cold water warm water for 20 20 minutes will do look they regenerates okay rehydrate once you put it in water they regenerate squeeze some of the water out okay then on a chopping board and if you can chop them for me the liquid not really the only thing that you could do with a liquid if you making a mushroom risotto during the week keep it in liquid so you can use it as a sound that's a real powerful that's a real powerful T how find you on this talk that's fine that's option no no that actually is fine roughly chop yeah so if you put them in that put the pan on the heat again and stir it all together now let me talk to you about the sausage when you do this dish you're gonna have to get a good quality sausage yep okay because it's not one I'm getting a cheap one something doesn't taste anything I'm using Italian sausage you don't type too but the good thing with Italian sausage is got the fennel in there so the fennel gives an extra kick it's quite high fat Italians what did you think to here but the the grizzle in the middle is quite thick and fat that's the only difference and the way to do it get your sausage in the hand don't fiddle around we sees rather look you just have to squeeze it okay you squeezing you see the meat coming on both ends yeah okay so the skin will stay in your hand and the meat will come out really what I've done I talk of the mates crumble it with the lake a little bit of olive oil after five minutes that's what you get what do you want this sign that in the pan just a couple not not always I would like to change this is quite strong again we Rosemarie guys I'm not a big fan of dry herbs okay the only one probably I would use as a dry herbs would be you know the dry oregano rosemary come on is gross everywhere yes sir I think when it's dry as on the program is the way forward yeah whatever you want proof now this is what you want to get nice crispy sausage nice and crispy the mushroom the very important to get the rosemary before we're gonna add any other liquid right now white wine very important I'm not using red wine because I don't want to stain the cream oh yeah Polly why don't we put it the white wine now because you're getting all the flavors off the pan and you're burning off the alcohol having Hermione Granger in the studio is those little team know that they're very important and I love when people they see me and they say oh I've always done it the other way around and he really works and and let's now go on and on and on okay bubble away it means the alcohol is gonna wake all the flavors in there double cream yeah don't use single cream because it will splits okay and look how much cream I use really little I just want to coats the sausage and the cream now this is going to be delicious oh my gosh that looks amazing this pasta for four minutes job done be careful with the salt because the sauces are really salty can you taste if it needs more salt again everybody home this is an amazing tip whenever you cook you'll get a happy to taste the food before you serve it yeah so if you need to Caesar okay until you can do it before honestly tell me tell me is he salty enough oh you're okay secrets of any little pasta fill what's the secret time you know pasta in their own Matt in there why is that why cause otherwise you get free watering yes and also because it's like a little bit of the water but I see a little bit of the water goes in there okay and also because each strands of pasta needs to be coated by the sauce none of this thing that you've shoveled the sauce on the plate and you know the past on the plate see now is the PERT now is the magic time about password you mix everything together you get all the pasta to absorb the flavor of the sausage the Rosemarie okay easy way to do it and have you seen your man to cream it at a museum in Italy we use the cream to coats the pasta not to drain the pasta how how many people will deserve just cuz I think the thing is is that we always have to bigger portions don't we portion of pasta when is dry okay 125 grams per person so a packet of 500 grams should be for people a like if you know that I my that's where the mistake comes yeah but I mean like now I can see that's for two people I mean I could you could even happily do that I probably couldn't do that you know especially I'm gonna put all in one because is know it's like a key cupcake with the spray thing Oh is he why he doesn't know I'm just so thirsty would be the place super hot and super simple that's what I want to people still forget that pasta is the ultimate comfort and fast food unless then probably eight minutes or something like that that really is good this is one of my recent favorites this one I mean I love it I love all of what you could but this is one of my favorites I love and yet one of the simplest thing that we do it in it it's ready I mean it's really yummy the race minutes so if you want to do the vegetarian version just in case you want to do that get rid of the sausages and diced courgettes in the same way with leeks with the mushroom with everything take her with the sausage a good idea you

Channel: This Morning

Views: 631,675

Rating: 4.9238596 out of 5

Keywords: this morning, interview, holly willoughby, phillip schofield, ruth langsford, eamonn holmes, chat shows - topic, chat show - topic, talk shows - topic, Gino D'Acampo, recipe, food, Tagliatelle

Id: ZD-vMuwY4p0

Length: 6min 24sec (384 seconds)

Published: Wed Jan 31 2018