Tagliolini (Egg noodles) with Salmon and “Balsamic Vinegar of Modena PGI” Glaze


  •  320 g Tagliolini (egg noodles)
  •  120 g smoked salmon
  •  1 shallot
  •  1 glass of Brandy or Cognac
  •  30 g butter
  •  20 g extra virgin olive oil
  •  10 gr of dill
  •  Fini “Balsamic Vinegar of Modena PGI” Glaze

Used product



Sauté the chopped shallot with the olive oil over low heat. Add the finely cut salmon, increase the heat, and “flambé” with the brandy, letting it evaporate. Cook the tagliolini or egg noodles al dente in salted boiling water. Drain and sauté the noodles in the pan with the melted butter. Using a fork, form four nests of tagliolini. Arrange them in dishes and season with the salmon sauce. Garnish with dill and decorate with a glaze made from Fini “Balsamic Vinegar of Modena PGI”.

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