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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Working Ahead: The sauce can be made several hours ahead, covered and set aside at room temperature. Reheat to bubbling before adding the pasta. | 2. Making the Sauce: Melt the butter in a large skillet over medium heat. | 3. Use a wooden spatula to stir in about l/4 cup of the orange juice and the 2/3 cup of sugar. | 4. Melt sugar in the butter over medium heat, stirring in spoonfuls of orange juice frequently to keep the sauce from crystallizing (reserve about l/3 cup orange juice for finishing the sauce). | 5. Once sugar is dissolved, heat can be turned up to medium high or high. | 6. Stir occasionally as the mixture bubbles and slowly turns amber. | 7. When mixture becomes deep golden amber, stir in the pepper and two-thirds of the orange zest. Cook only a second or two to protect rind from burning. | 8. Then step back from the skillet and pour in the last 1/3 cup of orange juice at arm's length. It will bubble up and possibly spatter, then it will thin the sauce to ideal consistency. Turn off the heat. If making ahead, remove the pan from the heat, cool and cover. | 9. Cooking the Pasta: Have a large platter and dinner or dessert dishes warming in a low oven. If serving with the capon, have it ready to serve. | 10. Make sure pasta water is at a fierce boil. Drop in the pasta and cook until tender but still resistant to the bite. | 11. Drain in a colander. | 12. Reheat the sauce to a lively bubble. | 13. Add the pasta to the skillet and toss to coat thoroughly. | 14. Turn onto the heated platter, and sprinkle with the remaining sugar, cinnamon, cheese, almonds, and lastly, the remaining orange rind. | 15. If serving pasta as a dessert, mound small portions on heated dessert plates and serve hot. | 16. *For a 16th century Christmas dinner: Place the capon atop the pasta and serve. Carve the bird at the table. Spoon a small mound of pasta onto each dinner plate and top it with slices of capon. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	8	tablespoons	unsalted	684.0	31.428	21.372	57.6
orange juice	1 1/2	cups	squeezed	167.4	38.688	2.6039999999999996	0.7440000000000001
sugar	2/3	cup		537.32	134.3973	0.0	0.0
black pepper	1/8	teaspoon	ground	0.7216	0.1839	0.0299	0.0094
orange	3		shredded	259.44	64.86	5.1888	0.6624
water	6	quarts	salted	-	-	-	-
tagliatelle pasta noodle	1		imported	25.2167	0.0	5.61	0.1417
sugar	3 -4	tablespoons		537.32	134.3973	0.0	0.0
cinnamon	1/2 - 1	teaspoon	ground	-	-	-	-
parmigiano reggiano cheese	2/3	cup	grated	25.2167	0.0	5.61	0.1417
almond	1	cup	blanched toasted chopped	1927.12	0.0	0.0	218.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.