Buongiorno, ragazzi!
Mediterranean cuisine … how many phrases are there in this! Here you have a splash of the gentle sea and Neapolitan songs. A warm Barcelonian evening and the noise of the Marseille port. Even one thought of the Mediterranean coast inspires the Duma about the journey, carefree, bright sun and delicious food. And not just tasty, but also very healthy and healthy! Agree, there is no such subtle combination of ingredients in any cuisine of the world. Neither in the abundant Russian, nor in the hot Caucasian, nor in the restrained Japanese, nor, in the burning eastern, you will find such a sophisticated approach to enjoying food, as a process that is in Italian, Spanish or French traditions.
Oh, now I’ll burst into tears and go for the last money to order a ticket to a sunny palermo, or funny Rimini …
Today, on this last September Friday, we will make a piece of sun. Meet — Taglutella with Semga:
Ingredients:
Taglutella. In our opinion, flat pasta))). I strongly recommend buying Taglielell, since they are made according to a special recipe. This is, in fact, a long egg noodles. This is what Wiki tells us:
Talyate? Lle (Italian. Tagliatelle, from the verb Tagliare (Taglira)-cut), also erroneously tagliatella-a type of noodles, a classic Italian pasta from the Emilia-Romania region. So, Taglutella is a typical paste of Bologna, we can say the “face of the city”, it is her, and not Spaghetti, as many mistakenly believe, are served with Bologniza sauce (Italian Tagliatelle allla Bolognese). One of the varieties of Taglutella is pizza. According to legend, Taglutella was invented in 1487 in the Renaissance. Boardia blushing hair of Borgia inspired a romantic and skilled chef to create a taglell, which he prepared in honor of her wedding with Alfonso I d'Este. The dish was called Tagliolini di Pasta E Sugo, Alla Maniera di Zafiran (talolini from the dough with a sauce on the recipe for the sailor) and was served on silver dishes. Over the years, Taglutella became popular among the poorest segments of the population.
And you say pasta … This is not a huhra with murrams!
We will also need a Syomga, the cheese of Dor Blue (which with blue mold), cream (the fatter, the better), Parmesan cheese (so that it is completely authentic, since both Tagliatelle and Parmigiano by the birth of the same region of Italy — Emilia Romania), salt and set of “Italian grass”, which includes, which includes Oregano, garlic, basil, cube and onion.
So, let's get down.
First, cut the salmon into small cubes (one and a half to two centimeters, no more), fill it with boiling water and leave it in this form for five to seven minutes:
At this time, put a pot of water on the stove, where we add a little olive oil and salt:
While the water boils, pour cream into the bucket and put it on medium heat. Here you need to be very attentive — in no case can you bring cream to a boil. They must “languish” at a temperature of not more than 70-80 degrees:
Finely chop Dor Blue:
And pour it into the cream. The more cheese add, the thicker and more saturated the sauce will be. But do not overdo it — a sauce with a pronounced specific taste of blue mold is still seasoning! In general, try it.
From experience, I can say that the cut amount of cheese in the previous photo is just enough for this volume of cream:
We add a few herbs there:
Everything is quite energetically interfered and rubbed so that the cheese dissolves in the cream and the sauce acquires the consistency of the middle -sized sour cream:
We drain the water from the salmon …
… and add fish to the sauce:
Mix, try. If you need to salt, salt. Turn off the fire, cover the sauce with a lid and set aside:
Meanwhile, water for pasta boiled. We throw our Taglutella there:
And we cook them, as the Italians say, to the state of «Al dente», that is, «on the tooth». This means that the paste should be slightly undergraduate, with the «stronghold».
We spread the taglutella on a plate, pour the sauce on top and sprinkle with a parmesan grated on fine grater:
Of course, pour a glass of Italian dry and Buon Appetito!
