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.
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 head and innards of the sweetfish, then slice into 1 cm rounds.
- Please preheat over medium heat for about 30 seconds before cooking.
- Heat olive oil in a HEGE. Add the sweetfish and gently stir-fry over low heat for about 1 minute 30 seconds.
- Once lightly cooked, add white wine, water, grated cucumber, and sweetfish soy sauce in that order. Increase to medium heat, cook for 1 minute 30 seconds, then cover with a lid.
- When the mixture comes to a boil, add the tagliolini. Cook over medium heat for 4 minutes, occasionally uncovering and gently loosening the pasta.
- After 4 minutes, add butter and squeeze in fresh lemon juice. Finish with freshly grated lemon zest. If excess liquid remains in the pan, allow it to reduce over medium heat for about 2 minutes.
*For regular pasta, add 150 ml of water, cover, and cook over medium heat for 2 minutes.
