Marco Zanier Lemon Tagliolini
Unit Size: 250g
Outer Qty: 12
Handmade thin flat ribbons of pasta infused with lemon juice and lemon pulp. Light delicate pasta that compliments seafood, fish or fresh herbs, grated cheese and infused olive oils.
LEMON TAGLIOLINI WITH SALMON & BALSAMIC GLAZE
- 250g Lemon Tagliolini
- 120g smoked salmon slices
- 1 shallot, finely sliced
- 35ml brandy or cognac
- 20g butter
- 2 tablespoons extra virgin olive oil
- fresh dill
- Blaze Balsamic Lemon Glaze
Heat the olive oil in a pan over a low heat and add the shallot. Allow the shallot to sweat gently then add the salmon slices. Increase the heat and flame the brandy and let evaporate.
Cook the pasta in salted water then add to a separate pan on low heat with the butter once it has melted. Gently stir butter through the pasta.
Place the pasta onto a plate and dress it with the salmon and its sauce. Garnish with fresh dill and a drizzle of the Balsamic Lemon Glaze. Serves 4.