Tagliatelle

One of the real pleasures that we get  from food is to just open the fridge, look around the garden, market or shop, wherever and just to collect up some ingredients together and then to simply knock out whatever falls into place. A fridge and larder are never devoid of a meal, just follow your senses and see what happens, some of the tastiest dishes that we have made happened this way, this recipe is the result of one of those moments. Luckily we had Salmon in store, but it could just as easily have been bacon, various sausage, ham, tuna or even based upon vegetables alone, peas, broad bean, carrot, courgette to name but a few. This technique can be applied to so many ingredients, just experiment, be brave and do it.

Just a quick supper, using the now dried Tagliatelle from the Cannelloni we made earlier. No real ingredients list this time, simply put on a large pan of salted water to boil (remember pasta likes to swim), now chop an onion, slice a couple of garlic cloves and sweat these till soft with a knob of butter in a hot pan. Now, slice some Salmon into bite size pieces, toss these into the pan with the onion, add a splash of white wine and reduce volume by half on a high heat. Add finely grated zest of a lemon plus the juice from half along with a teaspoon of sugar, reduce again by half. Add your tagliatelle to the now boiling pan of water. Chop a good handful of fresh herbs, we had chives and parsley, and place to one side. Add a generous amount of double cream to the Salmon pan, bring to boil, add the herbs. By now the Tagliatelle should be almost cooked (homemade cooks more rapidly than shop bought) add some delicate shoots of fresh broccoli, boil for 1 minute, drain this into a colander, return to the pan, or serving dish, pour over the Salmon mixture, stir lightly to combine, serve with thinly shaved Parmesan and a drizzle of olive oil over the top.



Enjoy.