Black And White Tagliatelle With Smoked Salmon Recipe
Servings: 1
Ingredients
- 1 1/8 lb Farina O flour
- 2 Tbsp. Extra virgin olive oil
- 4 x Large eggs A little tepid water Ink from 3 or possibly 4 squid
- 1 pch salt
- 2 x Shallots, finely minced
- 2 Tbsp. Extra virgin olive oil
- 1 1/2 ounce Butter
- 7 fl ounce dry white wine
- 7 fl ounce single cream
- 1/4 x Dry dill A little fresh lemon juice
- 4 1/2 ounce Smoked salmon, cut in to julienne Salt and freshly grnd black pepper A few sprigs dill
- 1 Tbsp. Minced chives
Directions
- Mix all the pasta ingredients together except the ink. Divide the mix in two, adding the ink to one lot only. Knead the dough and roll out in the usual way. Cut the sheets on the tagliatelle cutter of a pasta machine.
- For the sauce, sweat the finely minced shallots in oil and butter.
- Add in the wine and allow it to almost evaporate. Add in the cream, 1/4tsp of dry dill, and a few drops of lemon juice and bring to the boil.
- Reduce the heat to very low.
- To serve, cook the pasta in plenty of salted water. When al dente, strain and mix with the sauce. Take the pan off the heat, add in the smoked salmon and season.
- Mix well and garnish the pasta with small sprigs of dill, sprinkle with minced chives and serve at once.
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