Tagliatelle With Caramelized Oranges And Almonds
|Valencia oranges/Navel oranges||3 Large|
|Unsalted butter||8 Tablespoon (1 Stick)|
|Orange juice||1 1⁄2 Cup (24 tbs)|
|Freshly ground black pepper||1⁄8 Teaspoon|
|Salted water||6 Quart|
|Imported dried tagliatelle pasta||1 Pound|
|Ground cinnamon||1 Teaspoon|
|Freshly grated italian parmigiano reggiano cheese||5 Ounce (2/3 Cup)|
|Whole blanched almonds||1 Cup (16 tbs), toasted and coarsely chopped|
Bring 1 quart water to a boil.
Using a citrus zester, remove the zest from the oranges in thin, long strips.
Boil the zest for 3 minutes.
Drain in a colander, rinse with cold water, and set aside.
Melt the butter in a large skillet over medium heat.
Using a wooden spatula, stir in about 1/4 cup of the orange juice and the 2/3 cup sugar.
Melt the sugar in the butter over medium heat, frequently stirring in more spoonfuls of orange juice to keep the sauce form crystallizing (reserve about 1/3 cup for finishing the sauce).
Once the sugar has dissolved, turn the heat to medium-high and stir occasionally as the mixture slowly turns amber, about 2 minutes.
Once it reaches deep golden amber, blend in the pepper and two-thirds of the orange zest.
Cook only a second or two, to protect the zest from burning.
Step back from the skillet and, at arm's length, pour in the last 1/3 cup of the orange juice.
It will bubble up and possibly spatter, then will thin the sauce to the ideal consistencv.
Turn off the heat.
The sauce can be made several hours ahead; cover and set it aside at room temperature.
Reheat to bubbling before adding the pasta.
Have a large platter and dessert dishes warming in a low oven.
Bring the 6 quarts salted water to a boil in a large pot.
Drop in the pasta, and cook until tender but still firm to the bite, al dente.
Drain in a colander.
Reheat the sauce to a lively bubble.
Add the pasta to the skillet, and toss to coat thoroughly.
Turn it onto the heated platter, and sprinkle with the 3 to 4 tablespoons sugar, cinnamon, cheese, almonds, and lastly, the remaining one-third of the orange zest.
Mound small portions on heated dessert plates, and serve hot.
Or, place the capon atop the pasta, and serve.