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.<\/p>\n
200 gr of noodles
\n70 gr salmon trout fillet
\n1 medium white onion
\n1 carrot
\n1 white celery stalk
\n2 large ripe tomatoes
\n\u00bd glass of dry white wine
\n3 tablespoons of olive oil
\nfish bones to taste
\n30 g flour
\n1 sprig of parsley
\n1 bay leaf
\n1 clove of garlic
\n60 g butter
\nsalt to taste
\npepper to taste<\/p>\n<\/div>\n
First of all, let\u2019s prepare the broth. In a pot full of water, add the fish livers, \u00bd carrot, \u00bd onion, \u00bd celery stick and laurel leaf, and boil for about an hour.<\/p>\n
Let’s move now to the saut\u00e9ed 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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
Finally, boil the noodles and finally cook them in the saucepan with the ragout. Et voil\u00e0!<\/p>\n
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.<\/p>\n
…enjoy! Discover the recipe for Tagliolini with Polcenigo salmon trout ragout: a quick and tasty alternative to the classic meat sauce, perfect for any occasion.<\/p>\n","protected":false},"author":1,"featured_media":318183,"comment_status":"open","ping_status":"closed","sticky":false,"template":"single-post-blog-pro.php","format":"standard","meta":{"footnotes":""},"categories":[1537],"tags":[164859],"village-conntection":[50946],"class_list":["post-230925","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-traditional-cooking","tag-traditional-dish","village-conntection-polcenigo-it"],"_links":{"self":[{"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/posts\/230925","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/comments?post=230925"}],"version-history":[{"count":0,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/posts\/230925\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/media\/318183"}],"wp:attachment":[{"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/media?parent=230925"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/categories?post=230925"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/tags?post=230925"},{"taxonomy":"village-conntection","embeddable":true,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/village-conntection?post=230925"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n<\/em><\/strong>Photo\u00a0by\u00a0Fiorello Rossi<\/em><\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"