Home » Howto & Style » [EN] Smoked Salmon Tagliatelle / معكرونة Tagliatelle بالسمك المدخن – CookingWithAlia – Episode 760

[EN] Smoked Salmon Tagliatelle / معكرونة Tagliatelle بالسمك المدخن – CookingWithAlia – Episode 760

Here we go again with another easy family diner idea! Made in collaboration with @Panzani.maroc, this recipe is personally one of my favorites! These yummy tagliatelle are mixed with a heavenly mixture: smoked salmon, capers and white sauce. Try making this recipe and trust me, you won’t get enough of it and it’ll only make you want more!
RECIPE: https://www.cookingwithalia.com/760-smoked-salmon-tagliatelle-tagliatelle/

INGREDIENTS:
6 rolls of Panzani Tagliatelle
250 grams smoked salmon, cut into bite size pieces
1/4 cup capers, drained
2 tablespoons olive oil
1/2 white onion, finely chopped
2 garlic cloves, grated
3/4 cup heavy cream
2 tablespoons freshly chopped dill, plus more for garnish
Pepper, to taste

DIRECTIONS:
1- In a large pot, add the water and salt. Bring to a boiling point.
2- Add the Panzani tagliatelle rolls and cook for 10 minutes. Once ready, drain the pasta from water and reserve 1/4 cup of the pasta water for later.
3- In a large pan over medium heat, heat the olive oil. Add the onion, garlic and cook for 2 minutes until soft.
4- Add the heavy cream and continue cooking for 3 minutes until the cream thickens. Season with a pinch of pepper.
5- Add the smoked salmon pieces, capers, and half of the chopped dill. Cook the salmon until it is warmed for about 2 minutes. Pour the sauce over the tagliatelle pasta and gently mix using a spatula until it is completely coated and well combined. Add ¼ cup pasta water if the sauce is too thick.
6- Garnish with more dill and Serve immediately.

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Richbond Cookies / حلوة الريشبوند – CookingWithAlia – Episode 798

Richbond cookies are cookies from my childhood. I remember my grandmother tasking me for dipping them in apricot jam and rolling them in coconut! My fingers were also covered with this yummy mix and ended up licking them multiple times. LOL. I gave a twist to this cookie by adding some cardamom in the dough and switching the jam to pineapple instead of apricot! And the video bring a fresh modern perspective to this very classic Moroccan cookie. yummy!!! RECIPE: https://www.cookingwithalia.com/798-richbond-cookies/ INGREDIENTS: For the dough: 2 eggs 70 grams (1/3 cup) granulated sugar 1 tablespoon vanilla extract 80 milliliters (1/3 cup) vegetable oil 1 teaspoon baking powder 1 pinch of salt 1/2 teaspoon ground cardamom (optional) 300 grams (2 cups) all-purpose white flour For decoration: 100 grams (3.5 oz) pineapple jam (or apricot) 3 tablespoons orange blossom water 125 grams (4.4 oz) dried unsweetened finely shredded coconut DIRECTIONS: Step 1: Preparing the dough 1- In a large bowl, add the eggs, granulated sugar, vanilla extract, vegetable oil, baking powder, salt, ground cardamom, and mix all together with a whisk for 1 minute until well combined. 2- Add the flour little by little and continue mixing using your hand until an homogeneous and smooth paste is obtained. 3- Start shaping the cookie dough into small balls the size of walnuts. 4- Flatten the cookie balls a little bit with your hand palms, and place them in a baking sheet covered with parchment paper. 5- Bake the cookies in a preheated oven at 180°C (350°F) for 8-10 minutes, or until they turn golden. The bottoms of the cookies should be golden brown, but they will be mostly pale in color from the top. 6- Remove the cookies from the oven and allow to cool completely. Step 2: Decoration 7- In a saucepan, over medium heat, put the pineapple jam and heat for a few minutes until the texture becomes a little bit liquidy. Turn off the heat and pour the mixture in a bowl. Add the orange blossom water and mix. 8- Dip the cookies in the jam sauce, and leave them for 5 minutes. This step allow the cookies to absorb the liquid and become soft and tender in the mouth. 9- Roll the richbond cookies in the shredded unsweetened coconut one at a time until fully covered. Serve!

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