Tagliolini al Salmon


 This recipe serves


  • 150 grams smoked salmon Finfish, salmon, chinook, smoked
  • 200 grams prosciutto Pork, cured ham, prosciutto
  • 400 grams past (fine egg noodles Pasta, egg noodles
  • 100 grams butter Butter, without salt
  • 40 grams caviar Finfish, caviar, black and red, granular
  • ¼ litre cream Cream, fluid, heavy whipping
  • nutmeg Spices, nutmeg, ground
  • 3 leaves fresh sage
  • Parmesan Cheese --grated Cheese, parmesan, grated
  • salt and pepper Peppers, sweet, red, cooked, boiled, drained, with salt


Step 1

Cut ham into bits with no fat. Melt butter with sage leaves . Boil Pasta in salted water. Add ham to melted butter and heat. Add pepper then the salmon, cream and salt to taste.. Blend flavours. Add caviar BUT DO NOT OVERMIX. pour over drained pasta. Sprinkle lightly with freshly grated nutmeg and serve with freshly grated parmesan cheese


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