Tagliatelliwithacreamysmokedsalmonsauce Recipes

TAGLIATELLE WITH MEAT SAUCE

Steps:

• In a large frying pan sauté the garlic, onion, carrot, green pepper and pancetta for about 5 minutes until vegetables and pancetta are almost translucent.
• Add the beef, pork and veal and cook until lightly browned.
• Drain off any fat.
• Stir in the tomato paste and cook for 2 minutes.
• Stir in beef broth and cook for about 10 minutes.
• Add the cream.
• Season with salt and pepper.
• Cover and cook for about an hour.
• In a large pot bring 6 quarts of salted water to a boil. Cook the tagliatelle for about 8 to 10 minutes until al dente. Drain.
• Plate the pasta and top with the meat sauce.
• Serves 4 people and don't forget the shaved Pecorino Romano cheese.

SMOKED SALMON TAGLIATELLE

Steps:

• Slice 2 of the leeks long anf fine.
• Heat the 0.5 tblsp of oil in a frying pan.
• Gently fry the onionsin the oil.
• Add the 100g of Philadelphia.
• Add the milk.
• Add the lemon juice.
• Stir it on a low heat.
• When soft pour it over the drained Tagliatelle.
• Add the 125g of sliced smoked salmon and ad the freshly grind pepper.
• Serve on nice plate to eat.

TAGLIATELLE CON SALSICCIA (TAGLIATELLE WITH SAUSAGE)

Steps:

• Melt butter in a large skillet over medium heat. Add porcini mushrooms, onion, garlic, and parsley; cook and stir until golden brown, 5 to 8 minutes. Add sausage; cook and stir until browned, about 2 minutes.
• Pour white wine into the skillet and simmer, scraping up the browned bits off the bottom of the skillet, until most of the wine evaporates, about 3 minutes. Pour in vegetable broth; cook and stir until sauce reduces, about 5 minutes. Stir in heavy cream, salt, and pepper.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in tagliatelle, bring back to a boil, and cook until tender yet firm to the bite, about 8 minutes.
• Drain tagliatelle and stir into the sauce in the skillet. Stir in Parmigiano cheese. Divide tagliatelle among 4 serving plates and garnish with toasted almonds.