Taglierini is a fine tagliatelle. This dish is best served at room temperature,
so the salmon doesn't cook in the heat of the pasta.
The ricotta acts as a great foil to the saltiness of the salmon and its roe.
Serves: 4
Preparation Time: 5 minutes
Cooking Time: 10 minutes
You will need
500g taglierini
1 tbsp sea salt flakes
4 tbsp mild olive oil, plus a little extra to serve
3 small courgettes, cubed
250g smoked salmon or trout, cut into wide strips
100g ricotta
1 small jar of salmon or trout caviar, or Avruga, black herring roes
3 tbsp snipped chives
Freshly ground white pepper
Method
1. Cook the taglierini in a large pan of boiling salted water,
until just cooked, for around two minutes.
Reserve five tablespoons of the cooking liquor and drain the pasta.
Add the cooking liquor and one tablespoon of oil,
tip into a bowl and stand for a few minutes,
until it's completely cooled.
2. Heat three tablespoons of oil in a sauté pan over a medium heat
and add the courgettes. Stir-fry for around one minute, then cool.
3. Next, fold one third of the courgettes and their oil,
along with the salmon, into the cooled pasta.
4. Divide the pasta between four plates and top each serving with
the rest of the courgettes and salmon, along with some scoops of ricotta,
a little caviar and a scattering of chives.
Grind over a little white pepper and drizzle some extra oil over the finished dish, if you wish.
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