Recipe of the Week: Tagliatelle from the sea and land
Fresh pasta gives the dish an authentic feel.
This is an unusual pasta dish in that it has a mixture of pork, chorizo sausage and salmon.
It is a style of pasta dish that incorporates meat and fish, and is balanced by a vegetable, in this case sliced white mushrooms.
The chorizo here gives a lovely richness and flavour and brings all the flavours together.
You can buy fresh pasta in the supermarkets now in bags from the fridge and the fresh pasta gives the dish an authentic feel and a nicer taste.
- 500g fresh tagliatelle
- 100g smoked salmon sliced
- 100g diced pork
- 50g chorizo, cut into cubes
- 100g fresh mushrooms, sliced
- 1 small white onion, peeled and quartered
- 50g butter
- 2 garlic cloves, peeled
- 250ml cream
- 50ml white wine
- Bunch chopped, fresh parsley
- Salt and pepper
In a large pot, heat the olive oil and brown the pork and chorizo until cooked and the chorizo has released its golden oil.
It should take about 5 minutes over medium heat to get the meat cooked, then add the onion, sliced mushrooms and butter.
Season the meat and mushrooms with salt and freshly ground black pepper.
Add the garlic and cook for a further minute before adding the white wine.
Cook for a few minutes until it starts to bubble, then add the fresh cream.
Reduce until the sauce has thickened, while stirring occasionally, then turn the heat to low and simmer for 10 minutes.
Meanwhile, cook the pasta. Start by boiling the pasta in a large pot of salted boiling water.
Drain and reserve a teacup of the cooking water.
Reduce the cooking time by 2 minutes if you like to eat it al dente, which means it has a firm bite.
Add the salmon and the pasta to the sauce and again stir well, to coat the pasta. Add the cup of reserved cooking water and taste for seasoning.
Finally add the chopped parsley and serve with grated parmesan cheese.
