Italiano
Tagliolini pasta with fresh salmon and lemon zest
An easy dish and guaranteed success that we pair with a Valdobbiadene Prosecco Superiore 30 Raccolti Drusian.
Ingredients for 4 people:
360g tagliolini pasta, 350g fresh salmon (or fillets), ¼ onion, 20g butter, 2 tablespoons extra-virgin olive oil, salt and pepper as desired and 2 lemons.
Directions:
Remove the skin and scales from the salmon then cut it into cubes. Put the fish in a bowl or deep plate and cover it fully with the juice of one lemon so it can marinate somewhat.
Finely chop the onion and sauté it a pan with some oil at a low heat.
Add the salmon cubes once the onions become transparent and sauté them for a minute or two, turning them over frequently, then raise the heat and douse the fish with the lemon juice. Let the juice evaporate and then turn off the heat.
Boil the tagliolini in abundant salted water and take out some of the water 2-3 minutes before draining the pasta. Use a mixer to blend half the salmon together with a ladle of pasta water to obtain a uniform and liquid sauce. Add this sauce to the rest of the salmon. Drain the tagliolini when they are al-dente and put them in the pan. Cook the pasta in the pan for a minute or two at a medium heat and add some more pasta water to keep it from getting dry.
Turn off the heat when the tagliolini are creamy and nicely mixed. Add a little ground pepper and garnish with some thin slices of lemon peel (without the white part).
Wine to pair:
(edited by Stefania Vinciguerra)
Valdobbiadene 30 Raccolti Drusian
Straw yellow color, with greenish hints. Fine and persistent perlage. Fruity notes of green apple and citrus, with hints of white flowers. Pleasantly dry, with a mineral taste that gives freshness.
Appellation: Conegliano Valdobbiadene Prosecco Superiore DOCG
Production area: 30 selected fields in the hills of Valdobbiadene, DOCG area. They are situated in the northeast of Italy, between Venice and the Dolomites, in the Veneto region. Altitude: 200/250m a.s.l. Vineyard row orientation: South. Soil: clay-rich and calcareous. Climate: Mediterranean, cool.
Grape variety: 100% Glera. Vine training system: double-arched cane. Plant density: 3.000 vines per hectare.
Harvest: grapes are hand-picked from the beginning of September
Vinification: white wine process with soft pressing. Yield: 70%. Secondary fermentation in stainless-steel tanks, according to the Martinotti Charmat method. Duration: 120 days.
Alcohol level: 11,5% vol
Sugar residual: 0-3 g/l
Serving temperature: 6-8°C (43-46°F)
Suggested food pairings: great as an aperitif, it is suggested especially with fish dishes. It is a perfect pairing for sushi.
Storage: keep in a cool and dry place away from light and heat, at a temperature of 15-20°C (59-68°F) in a vertical position. Do not leave the bottles in the refrigerator for a long time.
Production per year: 13.000 bottles.
