Lemon Tagliolini with Salmon and Balsamic Glaze
Ingredients:
250g Lemon Tagliolini (or Chilli Pepper Tagliolini for a little spice)
120g Smoked Salmon slices
1 Shallot sliced finely
35ml Brandy or Cognac
20gr Butter
2 Tbsp Extra virgin olive oil
Blaze Balsamic Glaze or Acetum Laura 3 Leaf Grade Balsamic Vinegar
Method:
Heat the olive in the 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 Glaze or Vinegar.
Serves 4
Products used in this recipe
Lemon Tagliolini 250g
Chilli Tagliolini Pasta 250g
Gaea Kritsa Extra Virgin Olive Oil 1.5L
