Courgettes and carrots tagliatelle, with orange-infused olive oil

Huile d'olive de Nice PDO
Subtle flavour
Tagliatelles courgettes-carottes, huile d'olive à l'orange
Photo credit: Céline de Cérou
A PDO
Preparation
15 min
A PDO
Resting time
24h
A PDO
Cooking time
15 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Main course Vegan Vegetarian Gluten-free

Ingredients

A PDO
For 4 personnes
  • 6 carrots
  • 2 courgettes
  • 2 gousses garlic
  • 2 c. à soupe Nice olive oil PDO
  • Parsley
  • 20 g cashew nuts
  • Salt, pepper
For the orange-flavoured olive oil:
  • 1 organic orange
  • 20 cl Nice olive oil PDO

Astuce

We recommend using a mild-flavoured olive oil from Nice, PDO, for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apple, dried fruit and its citrus notes. You may also use one of these olive oils: Nyons PDO, Languedoc PDO or a French olive oil made from the Tanche, Cailletier or Grossane varieties...

Instructions

  • The day before, prepare the orange-infused olive oil: wash the orange and cut the zest into large strips. Warm the olive oil (to around 30°C), place the orange zest in an airtight container and leave to infuse for 1 day. Use it on carrots or fish, for example.

  • On the day, wash and peel the carrots and courgettes, then rinse them.

  • Use the peeler to cut them into tagliatelle.

  • Cook in a wok or frying pan with a little Nice olive oil (PDO) and some garlic.

  • Cover it, making sure it doesn’t stick.
  • Once they have melted, sprinkle with a few sprigs of parsley, some crushed cashew nuts and a drizzle of orange-infused olive oil, then serve.

Astuce

We recommend using a mild-flavoured olive oil from Nice, PDO, for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apple, dried fruit and its citrus notes. You may also use one of these olive oils: Nyons PDO, Languedoc PDO or a French olive oil made from the Tanche, Cailletier or Grossane varieties...
We recommend...

For this recipe, we recommend using PDO huile d'olive de Nice (subtle taste) for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus notes. You can also use huile d'olive de Nyons PDO.

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