How to make the tagliolini with cuttlefish ink cream and salmon, a refined dish flavored with mustard, dill and lime, finally decorated with salmon eggs.
Ingredients for 4 people
For pasta
- 400 g of white flour "00"
- 60 g of cuttlefish ink
- 3 eggs
- 2 yolks
For the dressing
- 400 g of salmon
- 4 tablespoons of extra virgin olive oil
- 80 ml of fresh cream
- 1 bunch of dill
Recommended readings- Egg noodles with seafood, recipe with fasolari, clams and mussels
- Paccheri pasta with scampi and aubergines
- Cuttlefish filled ravioli with courgette sauce
- Spaghetti with fresh sardines
- Homemade pasta with baby octopus and fresh arugula
- 1 tablespoon of mustard
- 1 lime
- 100 g of salmon roe
- salt and pepper
How to prepare the cuttlefish ink tagliolini with cream and salmon
Cut the salmon into thick enough slices and then put them in a bowl with the lime juice (keep the peel for the mustard sauce), salt, pepper, chopped dill and 1 tablespoon of oil.
Put the salmon in the refrigerator to marinate for at least 1 hour, turning it over a few times.
Prepare the tagliolini by placing the flour in the center with the cuttlefish ink and the pitted eggs in the center.
Mix the ingredients well in order to obtain a smooth and homogeneous paste.
With the machine, roll out the dough into sheets that are not too thin, then cut the noodles and spread them on a towel to dry.
In a bowl, mix the cream, mustard, oil and lime peel with a whisk, cut into very fine julienne strips.
Meanwhile, cook the salmon slices in a non-stick pan for about half a minute on each side and keep them warm.
In a pan with boiling salted water, dip the tagliolini and drain them al dente, keeping some cooking water aside, then season with the mustard sauce.
Serve the pasta on the plates together with the slices of salmon still hot and with a drizzle of cooking water.
Decorate with salmon eggs and dill.
