Home made tagliatelle with turf smoked salmon and basil
A few days ago I got a special delivery in the post of some smoked salmon all the way from Donegal. Heaven Smokehouse has started smoking organic salmon with turf and as they say themselves people are going ‘mad’ for it. I knew to give this product justice I would have to do something special with it and so I took out the pasta machine and set to work.
The best thing to do is make the pasta dough first and let it settle in a fridge for at least one hour. In the meantime you can get the base of the sauce together. You have to move fast at the end to put it all together and get it to the table but it is worth every bit of effort, I would go so far to say it is one of the best pasta dishes I have ever cooked / eaten.
For the pasta dough:
400g strong white flour
4 large free-range egg yolks
1 tsp. salt
Put the flour in a bowl with the salt and whisk the eggs together. Make a well in the centre of the flour and pour the egg yolks into it. Mix into a dough by hand, the pasta should come together and be quite dry. It is very important to knead it until the dough becomes nice and smooth. Now rest for at least one hour.
For the sauce:
1 onion very finely chopped
1 large clove of garlic crushed
200ml white wine
65ml of cream
150g turf-smoked salmon
10g fresh basil
25g freshly grated Parmesan cheese
Put the chopped onion in a saucepan with the butter and garlic and sweat over a low heat until the onions are nice and translucent. Pour in the wine and reduce by half, now add the cream and bring to the boil for two minutes. Set aside until you are finish cooking the pasta.
To roll out the pasta, first cut the dough into three pieces. Using the first piece while the others are covered set the pasta machine at its highest setting and grind the dough through the machine. Repeat this process at least twice and on the third time drop the setting by one and repeat all over again until you get to the second last setting. Lay out the pasta sheets on a table, using the tagliatelle cutter, grind each sheet through it. Put the strands of pasta over a sweeping brush, which is supported at each end by chairs, and leave to dry for 40 minutes.
Once the pasta is dried cook in boiling salted water for two minutes and drain. Put it back into the large pot with your sauce base; now add the turf-smoked salmon, basil and season with black pepper and a little salt.
Serve at once with Parmesan shavings…
|Pasta drying on a sweeping brush|
|Heaven Smokehouse turf smoked salmon|