Monday, May 19, 2008

Tagliatelle with Salmon

Well, at least we got half of a gorgeous weekend, eh? Saturday was perfect, and we spent most of the day hanging out in the courtyard having a few beers and enjoying the sun. Once the sun set we dug into a few pounds of giant king crab legs that I completely forgot to take pictures of. They were so good that we made a promise to ourselves to do it again soon, and I'll try and remember to document them then.

Last night we had some friends over for dinner and I ended up throwing together a bit of a slapdash meal. I suppose you could call it Tagliatelle with Salmon and Mushrooms, but that's a bit of a boring name, I think. Let's call it Pasta for a rainy Sunday that Should Have Been Sunnier but Wasn't. Or something. It was really just an excuse to make fresh pasta, which I hadn't done in a while. I eschewed the pasta cutter I normally use to make some hand-cut tagliatelle, which turned out great.

Tagliattelle with Salmon and Mushrooms


~2 lbs fresh pasta dough. See my recipe here
1 lb salmon
8 oz sliced baby bella mushrooms
1/2 c grated parmigiano reggiano
Minced garlic
Fresh parsley
Extra virgin olive oil
Lemon Juice
Seasoning to taste


Press the pasta into flat sheets, either by hand or with a pasta roller. Dust with flour, then stack the sheets and roll them. Cut the roll into strips about a half an inch wide - wider if you want fatter pasta. Unroll and separate.

Season the salmon with salt, pepper, lemon juice, and whatever other seasonins you like and grill or roast or pan-fry it - I used a rotisserie to roast mine. Once it's done, throw it in a large bowl and break it up.

Heat up a generous glug of olive oil in a pain with some garlic and rosemary. When the oil is hot, add the mushrooms and sautee for 15-20 minutes until tender. Add the mushrooms with the oil to the salmon.

Add the pasta to a post of boiling water with salt and cook for 2-3 minutes until al dente. Drain the pasta quickly and add to the bowl along with a little bit of the salt water it was boiled in. Stir in some pepper and the parmigiano. Plate the pasta and add some more cheese along with some fresh parsley.

We had the pasta along with some rolls and then some pignoli from my father and a slice of amazing cheesecake from Fairway for dessert. It was a pretty good Sunday.

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