Egg maltagliati pasta with salmon and cheese

Egg noodles with salmon and Robiola: a dish ready in 5 minutes. NET. Of course assuming that the fresh egg pastato or have already previously prepared or be bought ready-ready. I have prepared this paste in one of my Sunday afternoons reserved for fresh pasta: I had actually made fettuccine and ravioli, but we can't throw pasta leftovers! I did so of maltagliati I seasoned with smoked salmon, fresh cheese and fennel: the result was a dish creamy and delicate taste. Also because I do not like the combination cream and salmon but this pasta with smoked salmon and creamy Robiola is as if there was cream in the recipe. An excellent alternative to maltagliati are garganelli or egg pappardelle: if, however, used the long pasta, use some’ the two chefs cooking water to achieve the desired creaminess. If you like pasta with fresh salmon, Also try the pasta with fennel and salmon pesto or the Lemon pasta with salmon, pistachios and chives.

EGG PASTA WITH SMOKED SALMON AND ROBIOLA (easy recipe)

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PORTIONS: 4 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • 300 grams maltagliati or other fresh egg pasta (for the recipe clickhere on the basics)
  • 200 grams of smoked salmon
  • a robiola
  • some branches of fresh fennel or dill (If you do not find neither surrender to parsley, but the flavor will not be the same)
  • extra virgin olive oil, to taste
  • salt and pepper, to taste

PROCEEDINGS

To prepare the pasta with smoked salmon and Robiola, chop the fennel and cut into strips smoked salmon.

Boil the pasta in salted water and drain it al dente, He must then stir-fry. If you have opted for a fresh egg pasta, It will cook in just minutes (one made by me there puts two). Set aside a little’ cooking water to dilute Robiola.

Toss the pasta with a drizzle of extra virgin and cooking water, then to fire off robiola add chopped, mantecandola with the cooking water from the pasta. Finally, add the smoked salmon and chopped fennel.

Serve the pasta with smoked salmon and Robiola immediately, completing the dish with freshly ground black pepper and a little chopped fennel.

THE PAIRING: the delicacy of this recipe makes us choose a wine with a delicate bouquet and flavor. We recommend a Frascati superiore, white wine produced in the hills of the Castelli romani. In particular, We chose the company Prince Pallavicini, in its dry version, moderately fruity and floral bouquet. The Winery is part of the consortium of Frascati.

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2 comments

simmy April 28, 2013 at 17:43

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Sicilians creative in the kitchen April 28, 2013 at 19:10

A hug! I'm happy to keep in touch with you!!!! Bacioni Ada

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