One Great Dish: Branch 27's Housemade Tagliatelle

By Chuck Sudo in Food on Dec 10, 2012 10:30PM

Photo credit: Chicagoist/Chuck Sudo

The gray and balmy weekend took a downturn to the weather we’re working through today and a part of us loves when the mercury dips, because this is the time of year where restaurant kitchens across the city fire up the stoves and break out hearty dishes that stick to the ribs. These are dishes that are healthy from the perspective that they taste amazing and cheer us up when we go through periods of not seeing the sun, like now.

Take, for instance, the housemade tagliatelle at Branch 27, which is served with Andouille sausage, a mushroom ragout and a touch of truffle oil to add some funkiness to the proceedings. Truffle oil, like cinnamon and cumin, is one of those foodstuffs where a little bit goes a long way. Too much would overpower the flavor of the semolina in the noodles and earthiness of the ragout.

The Andouille sausage is another ingredient here that is pitch perfect, with just enough spice to complement the dish’s other components. We don’t need to wait for snow to get started on hearty winter eating.

Branch 27 is located at 1371 W. Chicago Ave.)