We’re clearing out in January, rather then dieting. This recipe used up the last of a side of smoked salmon and its simplicity is perfect.
Wine Suggestion: We think Verdicchio is under-rated as a grape and for food combinations like this where you have a creaminess, combined with some Omega fatty acids and citrus zest it is the business. Tonight our choice was Sartarelli’s Tralivio which balances fruit weight with an almost saline minerality.
Tagliatelle with Salmon and Mascarpone – serves 4
- 400g tagliatelle
- 200g smoked salmon, snipped with scissors into short strips
- 125g mascarpone
- 20g soft butter
- zest of 1 lemon, plus more to garnish
- a few sprigs of dill, snipped
Cook the tagliatelle in lots of very salty water until al dente.
Meanwhile, tip the salmon strips into a large warm serving bowl along with the mascarpone, butter and lemon zest. Add a ladleful of the pasta cooking water to loosen it all to a cream, then taste and add salt if needed.
Drain the pasta, reserving some water, then tip into the bowl with the sauce and toss gently, adding more cooking water if needed. Serve sprinkled with the dill and some more lemon zest.
(Original recipe from An A-Z of Pasta by Rachel Roddy, Penguin: Fig Tree, 2021.)
Jono & Jules do food & wine 