We present you a first fish dish, an excellent alternative to classic meat sauce, simple, quick to prepare and tasty
 
SEARCH IN AN AREA

Recipe: Tagliolini with salmon trout ragout from Polcenigo

Recipe: Tagliolini with salmon trout ragout from Polcenigo

If you are looking for an alternative to the classic meat sauce and you want to eat some fish, this recipe from the Polcenigo is just right for you. To prepare this first dish you need only 30 minutes and to have an excellent result: simple and quick to cook, but extremely good. Follow our recipe if you want to taste the delicious tagliolini with salmon trout fillet.

Ingredients

  • 200 gr of tagliolini
  • 70 gr of salmon trout fillet
  • 1 medium white onion
  • 1 carrot
  • 1 stick of white celery
  • 2 big ripe tomatoes
  • ½ glass of dry white wine
  • 3 tablespoons of olive oil
  • fish livers
  • 30 gr of flour
  • 1 tuft of parsley
  • 1 bay leaf
  • 1 clove of garlic
  • 60 gr of butter
  • salt
  • pepper

        Method

        First of all, let’s prepare the broth. In a pot full of water, add the fish livers, ½ carrot, ½ onion, ½ celery stick and laurel leaf, and boil for about an hour.

        Let's move now to the sautéed vegetables. Cut the remaining pieces of onion, carrot and celery into thin strips and put them in a low pot, together with the clove of garlic. Add the oil and fry slowly.

        Now, the protagonist of this dish: the salmon trout fillet. Cut the trout fillet and dust them with flour. Heat a frying pan with oil, in which you will brown the trout with white wine. Then add the broth, as well as the laurel leaf and the chopped tomatoes. Then add the trout to the frying pan, cook for about 5 minutes and add the chopped parsley. Add salt and pepper to taste.

        If the sauce is too watery, you can thicken it by melting butter in a saucepan, adding a little flour 00 and a bit of broth, then mixing it with a whip until you get a uniform mixture to add to your sauce.

        Finally, boil the noodles and finally cook them in the saucepan with the ragout. Et voilà!

        If you want to fully enhance the taste of the tagliolini with the salmon trout, you can accompany it with a Sauvignon Grave Friuli Doc wine.

         

        ...enjoy!

        Photo by Fiorello Rossi

        By Redazione
        COMMENTS :

        Events in Polcenigo

        • Santa Barbara
          04-12-2019 | Polcenigo (PN)
          Religious occurrences

          Add to calendar 2019-12-04 2019-12-04 Europe/Rome Santa Barbara Polcenigo

          Village of Polcenigo

        • Magic of an ancient village. Nativity scenes in Polcenigo
          From 01-12-2019 To 06-01-2020 | Polcenigo (PN)
          Festival

          Add to calendar 2019-12-01 2020-01-06 Europe/Rome Magic of an ancient village. Nativity scenes in Polcenigo Polcenigo

          Village of Polcenigo

        • San Giacomo
          26-07-2020 | Polcenigo (PN)
          Patronal parties

          Add to calendar 2020-07-26 2020-07-26 Europe/Rome San Giacomo Polcenigo

          Village of Polcenigo

        • Sagra dei Thést
          From 02-09-2020 To 03-09-2020 | Polcenigo (PN)
          Feasts

          Add to calendar 2020-09-02 2020-09-03 Europe/Rome Sagra dei Thést Polcenigo

          Village of Polcenigo


        Related News

        The villages of truffles: the perfume of the good soil
        The villages of truffles: the perfume of the good soil
        Jewel of the Italian tables, the truffle is one of the best and most valuable products there is.
        By Antonella Andretta
        Recipe: the Ferratelle from Abruzzo
        Recipe: the Ferratelle from Abruzzo
        The Ferratelle or pizzelle abruzzesi are a dessert similar to the well-known "waffles".
        By Redazione
        Recipe: the Gressoney Chneffléné
        Recipe: the Gressoney Chneffléné
        Small gnocchi typical of the Aosta Valley cuisine that can be seasoned in different ways.
        By Redazione
        Recipe: the Valtellina Manfrigole
        Recipe: the Valtellina Manfrigole
        A very tasty dish ideal for dinners with friends on cold winter evenings
        By Redazione
        Recipe: the Strascinati of Cascia
        Recipe: the Strascinati of Cascia
        A dish similar to the carbonara originating from Umbria, the strascinati of Cascia
        By Redazione
        Recipe: The Bocconotti
        Recipe: The Bocconotti
        Desserts typical of southern Italy, the filling of bocconotti varies depending on the location in which they are produced
        By Redazione

        Most read articles of the month

        Recipe: the Gressoney Chneffléné
        Recipe: the Gressoney Chneffléné
        Small gnocchi typical of the Aosta Valley cuisine that can be seasoned in different ways.
        By Redazione
        Recipe: the Ferratelle from Abruzzo
        Recipe: the Ferratelle from Abruzzo
        The Ferratelle or pizzelle abruzzesi are a dessert similar to the well-known "waffles".
        By Redazione
        Sauris, the North-Eeast passage
        Sauris, the North-Eeast passage
        Framed by the evocative landscapes of Carnia, the alpine village of Sauris is known for its lake, its ham, speck and craft beer
        By Redazione E-borghi Travel
        In Modena the best of opera is on stage
        In Modena the best of opera is on stage
        The 2019-20 concert season has begun at the Luciano Pavarotti Municipal Theater. An opportunity to listen to world-class artists and visit the charming villages of the Modena area
        By Redazione
        The villages of truffles: the perfume of the good soil
        The villages of truffles: the perfume of the good soil
        Jewel of the Italian tables, the truffle is one of the best and most valuable products there is.
        By Antonella Andretta
        e-borghi travel - la rivista per chi ama viaggiare tra borghi e turismo slow

        Read e-borghi travel for free, your new travel magazine

        With the patronage of