Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 30 minuti |
Ingredients
| 320 g | Egg tagliatelle |
| 400 g | smoked salmon |
| 200 g | cooking cream Sterilgarda |
| 50 g | brandy |
| 1/2 | golden onions |
| to taste | parsley |
| to taste | extra virgin olive oil |
| to taste | black pepper |
Preparation
- Cut the salmon into strips that are not too thin.
- Clean and finely chop the onion, then chop the parsley too.
- Heat the oil in a pan and fry the onion, then add the salmon
- After sautéing the salmon for a few minutes over a high flame, add the brandy and let it evaporate completely, then turn off the heat.
- Bring the water to the boil in a saucepan, then add salt and cook the tagliatelle for the time indicated on the package.
- Meanwhile, pour the Sterilgarda Cooking Cream into the pan with the salmon, with the heat off.
- Once the tagliatelle are cooked, drain them and transfer them directly to the pan.
- Turn the heat back on and mix everything well to reduce the seasoning.
- Finish with chopped parsley and a sprinkling of pepper, then serve piping hot.
Put the oil in a pan and add the spinach, salt and pepper; let it cook until it is wilted. Place the spinach on a cutting board and chop coarsely with ...
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