Yesterday was a very productive day for the blog and thanks to the collaboration with Pastificio Da Sergio, I can publish a third recipe: Smoked Salmon Tagliatelle! A dish with a delicate taste that will project you to the long-awaited summer. This dish with smoked salmon that pairs with the fresh taste of lemon is perfect for a weekday family lunch or the long-awaited weekends.
Pasta with salmon without cream is perfect for a quick summer lunch, as the lemon scent indeed recalls the warm and splendid sunny days of June. You can find this and many other pasta dishes ready in 30 minutes in the Pasta First Courses Collection on my cooking blog!
It’s a dish we can prepare throughout the year to enjoy, each time, the taste of summer. If you missed yesterday’s recipe here it is for you: Chitarra with shrimp and zucchini
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 650.07 (Kcal)
- Carbohydrates 73.38 (g) of which sugars 3.65 (g)
- Proteins 26.27 (g)
- Fat 29.34 (g) of which saturated 14.20 (g)of which unsaturated 9.00 (g)
- Fibers 3.49 (g)
- Sodium 1,347.49 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for two people:
- 7 oz Egg tagliatelle (mine from Pasta Fresca Da Sergio)
- 3.5 oz Smoked salmon
- 3.5 oz Butter
- 2 slices Lemon juice
- 1 pinch Salt
- 1 pinch Pepper
- 1 to taste Parsley
- 2 tbsps Fresh liquid cream
Tools to prepare the Smoked Salmon Tagliatelle
- Pan
- Pot
- 1 Colander
- 1 Bowl
- 1 Knife
Preparation of Smoked Salmon Tagliatelle
The process for this recipe is very short and I would add very easy.
Start by melting the butter in a bain-marie and when it is melted, add the juice from the two slices of lemon.
Then take a non-stick pan where you pour the butter, add the two tablespoons of fresh cooking cream, the pinch of salt and pepper and of course the smoked salmon.
Boil the tagliatelle in plenty of salted water and once cooked, toss them in the pan with the sauce.
Leave them a bit moist and al dente so that they absorb well the flavor of the salmon and butter.
Finally, plate up our Smoked Salmon Tagliatelle and sprinkle with finely chopped fresh parsley.
Notes
The Tagliatella n. 3 used in this recipe is made with durum wheat semolina, eggs from organic farming and a pinch of salt. You can find the Tagliatelle fresh every day at: La Pasta Fresca Da Sergio in Marina Palmense, via Murri, 7 Tel. 073453788
