multicolored tagliatelle with fresh sauce
single courses from Italy
translated by Italian with
Recipe tasty but delicate at the same time, creamy and elegant!
We cut diced salmon and swordfish.
Let brown in a pan with the garlic little 'oil
When this will be darkened pour the cubes of fish, climb and let them cook for one minute only making them lighter and being careful when we turn not to break the cubes.
We put the fish on a plate to keep it continue to cook and we remove the garlic.
We break the whole eggs and yolks in a bowl, add parmesan, climb and pepiamo. We mix everything.
Boil the pasta and leave aside a little 'cooking water that could be used for freezing.
Scoliamo versiamola the dough into the pan where we cooked the fish and add the beaten eggs and diced fish.
Mantechiamo over very low heat for a few minutes at no-cook the egg. The dough should be creamy and the egg must not become omelet.
Impiattiamo, sprinkled with parmesan and pepper