Tagliatelle Pasta

Scott Conant
"City Eatery"
New YorkY, N.Y.

Herbed Goat Cheese Salad
Tagliatelle with Sweet Italian Sausages
Upside Down Blueberry Cake

Herbed Goat Cheese Salad

6 oz Goat Cheese – soft
3 oz Mixed Greens, cleaned
6 leaves Basil, cleaned
3 oz Sherry Vinegar
6 oz Olive oil
2 small bunches Scallion, cleaned and trimmed on the top and bottom


  1. Chop the basil fine and mix into the goat cheese.
  2. Saute the scallions in a little of the oil and add a touch of the vinegar.
  3. Place the goat cheese in the oven at 300 degrees for about 5 minutes with a spoonful of olive oil on the top.
  4. Lay the scallions on the plate top with the warmed goat cheese.
  5. Toss the greens with the sherry vinegar and olive oil.
  6. Top the goat cheese with the greens.
Tagliatelle with Italian Sausages and Sugar Snap Peas

1 # Tagliatelle fresh
a little under 1 lb. Italian Sweet Sausages crumbled
1 cup Sugar Snap Peas
2 ea. Shallots
2 oz Freshly Grated Parmesan Cheese
3 oz Extra Virgin Olive Oil
tt Crushed Red Pepper
tt Salt


  1. Saute the shallots and crushed red peppers until lightly brown. Add the crumbled sausages and cook until tender.
  2. In a separate pot, boil the Tagliatelle until cooked, adding the sugar snap peas 2 minutes before the pasta is done. Drain the water from the pasta and then toss all of the ingredients together.
  3. Finish by grating the cheese into the pasta and add fresh parsley if you want.
Upside Down Blueberry Cake

1/2 pint blueberries
8 oz Flour
1/3 cup of sugar
1/2 c milk
Brown Sugar
2 Eggs
1/2 stick softened butter


  1. Preheat 350 degree
  2. Cream the butter and sugar, add eggs, incorporate milk, add flour,
    mix until smooth.
  3. Lay out 4 6-inch round rings on a parchment lined baking sheet,
    divide the blueberries evenly among them.
  4. Fill each with batter.
  5. Bake in a 350 degree oven for 15 minutes - 20 minutes