Tagliolini with Sweetfish and Cucumber
Tagliolini with Sweetfish and Cucumber
Tagliolini, a flat pasta kneaded with eggs, is a traditional pasta from the Piedmont region in Northern Italy. Traditionally, it has been paired with sauces made from minced beef or pork, but it also pairs exceptionally well with light and refreshing seafood sauces. The moist cucumber sauce, when grated, combines perfectly with the tender, flaky texture of sweetfish.
Items used | φ250 Open Fire Pot
Ingredients
- Tagliolini 150g
- Sweetfish (Ayu) 2 fish
- Cucumber 1
- Ayu Soy Sauce 1 and 1/2 tablespoons
- Lemon 1/4 piece
- Butter 10g
- White Wine 2 tablespoons
- Water 300ml
- Olive Oil 1 tablespoon
How to make it
- Remove the heads and innards of the sweetfish (ayu) and cut them into 1 cm thick round slices.
- In a frying pan (like HEGE), heat the olive oil over low heat and slowly sauté the sweetfish.
- Once they are somewhat cooked, add the white wine, water, grated cucumber, and ayu soy sauce in that order, and cover with a lid over medium heat.
- When it comes to a boil, add the tagliolini and cook over medium heat for 8 minutes. (Occasionally open the lid to stir and separate the pasta; if the water is insufficient, add more.)
- After 6 minutes, add the butter and squeeze in the lemon juice. For the finishing touch, grate the lemon zest. (If there is too much liquid in the pan, increase the heat to evaporate the excess.)
POINT
- For pasta dishes, sauce and noodles are usually prepared in two separate pots. By using just one pot, the combined flavors and aromas are fully absorbed and concentrated in the sauce.
- To prevent the ingredients from burning or the pasta from sticking together, adjust the heat frequently. Add water as needed if the sauce thickens too much.
