multicolored tagliatelle with fresh sauce
first courses from Italy
translated by Italian with
First tasty and tasty dish
Place the boiling water in the meantime, then slicing the salmon, melt it into a pan for a minute and then add the brandy and evaporate the alcohol.
In a basin, whisk the whole egg with the fork and the yolk with salt of pepper nutmeg.
When the water is boiling, put the dough into a pan with a salmon and a spin of oil (about 1 or 2 minutes)
Turn off the fire and combine the egg cream, stir continuously, do not bake the egg.
Serve by combining a little parsley or chives, also wanting grated lemon peel