Dish

Tagliatelle al salmone

Tagliatelle al salmone is made with fresh egg pasta that is rolled out thin and cut into long, thin strips. The pasta is then cooked in boiling salted water until al dente. The sauce is made with smoked salmon, cream, onions, and herbs, and is simmered until thick and flavorful. The pasta is then tossed with the sauce and served hot. This dish is a staple of Italian cuisine and is often served as a summer dinner.

European cuisine› Mediterranean cuisine› Italian cuisine

Pasta

Origins and history

Tagliatelle al salmone originates from the Lombardy region of Italy, where it has been a part of the local cuisine for centuries. The dish is often served as a summer dinner and is considered a light and refreshing dish in the region.

Dietary considerations

This dish is not suitable for vegetarians or vegans as it contains fish and dairy. It is also not suitable for those with a gluten intolerance as it contains wheat flour.

Variations

There are many variations of this dish, including using different types of fish or seafood in the sauce, or adding vegetables or mushrooms to the sauce. Some recipes also call for the addition of white wine or lemon juice to the sauce.

Presentation and garnishing

When serving Tagliatelle al salmone, it is traditionally presented in a shallow bowl, with the pasta and sauce arranged together. A sprinkle of Parmesan cheese and a drizzle of olive oil can be added on top. A sprig of fresh parsley or thyme can also be used as a garnish.

Tips & Tricks

When making the pasta, be sure to roll it out thin so that it cooks evenly. You can use a pasta machine to make the process easier. When making the sauce, be sure to use high-quality smoked salmon for the best flavor.

Side-dishes

This dish is often served as a main course, but can also be served as a side dish. It pairs well with a light white wine, such as Pinot Grigio or Sauvignon Blanc.