Today, as part of my “Travelling without Moving” series, I would like to invite you to join me as we embark upon a culinary voyage to the rich northern Italian region of Emilia-Romagna with a recipe for Tagliatelle with Salmon and Caviar.
The name comes from the Italian verb tagliare meaning to cut since the pasta is cut into long, flat ribbons. If made fresh, the traditional sauce to use with this type of pasta is a meat sauce, like Bolognese. In most cases, people cook this at home and unless you make your own pasta, I’m guessing that you bought a packet from a store.
This does not mean that the pasta will be bad, of course. In this case, thought, you can use thick and creamy sauces with the pasta which blend well with the rough texture of tagliatelle.
In Italy, pasta tends to be served as an entrée. The measures listed below are all meant to be used in this way; so if you intend to cook this as a main course, adjust the figures accordingly.
- Tagliatelle (180 g)
- Smoked Salmon (60 g)
- Cream (50 ml)
- Caviar (2 teaspoons)
- Vodka (0.5 fl oz)
- Salt and Pepper to taste
- Using a pot that is large enough to hold all the tagliatelle, fill it with water and add salt. Bring this to the boil. This usually takes about 10 minutes. While the water is boiling …
- Slice the salmon into strips about 1cm wide. This is approximately the width of tagliatelle so you will end up with pasta and salmon ribbons in your plate. If you find this to be too fiddly, cut the salmon into squares instead.
- Once the water boils, add the pasta and cook according to the directions given. Depending on how the pasta was originally made, this will vary from 5 – 11 minutes. I suggest sticking to this instruction religiously; there are few things in life worse than soggy pasta.
- Once done, drain the water and place it into a serving dish.
- Add the cream, the vodka and the salmon. Season with salt and pepper to taste.
- When serving, add a teaspoonful of caviar on top.
Normally, you’d find recipes which suggest cream and salmon, but the addition of vodka pairs well with the salmon. I have experimented with various vodkas when cooking this. Depending on the taste of the vodka, you may want to adjust the amount you use. The amount used here is a small amount and I find that with most common brands, like Smirnoff or Stolichnaya, there will be a faint after-taste of vodka.
Do be careful with the amount though – using more than 0.5 fluid ounce for every 50 ml of cream tends to make the sauce rather runny which spoils things.
I tend to pick caviar from the local shops – you can get pink, red or black caviar which will lend some colour to the serving. Personally, I let the taste do all the talking and go for pink caviar.
Enjoy your meal – If you do try this recipe, let me know how it went in the comments below.