Fettuccine with poppy seeds

Fettuccine with poppy seeds

Fettuccine al papavero

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
20g black poppy seeds
200g fettuccine, pappardelle or tagliatelle
80g unsalted butter
1/2 tablespoon grated nutmeg
1/4 tablespoon ground cloves
pepper
80g vanilla sugar

Method

  1. Roast the poppy seeds in a very hot oven for 10 minutes. Cook the pasta in unsalted water until al dente.
  2. Heat the butter in a pan and add the poppy seeds, nutmeg, cloves and a pinch of pepper.
  3. Drain the pasta, divide onto plates and sprinkle with the vanilla sugar.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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