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Name: Black And White Tagliatelle with Smoked Salmon
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 1/8 lb Farina O flour; 1 Pinches salt; 4 Eggs; Ink from 3 or 4 squid; A little tepid water; 2 tb olive oil

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INGREDIENTS

1 1/8 lb Farina O flour
1 Pinches salt
4 Eggs
Ink from 3 or 4 squid
A little tepid water
2 tb olive oil

INSTRUCTIONS

MMMMM---------------------------SAUCE-------------------------------- 2 Shallots; finely chopped 2 tb Olive oil 1 1/2 oz Butter 7 Floz dry white wine 7 Floz single cream 1/4 Dried dill A little fresh lemon juice 4 1/2 oz Smoked salmon; cut in to -julienne Salt and freshly ground -black pepper A few sprigs dill 1 tb Chopped chives Mix all the pasta ingredients together except the ink. Divide the mixture in two, adding the ink to one lot only. Knead the dough and roll out in the usual way. Cut the sheets on the tagliatelle cutter of a pasta machine. For the sauce, sweat the finely chopped shallots in oil and butter. Add the wine and allow it to almost evaporate. Add the cream, 1/4tsp of dry dill, and a few drops of lemon juice and bring to the boil. Reduce the heat to very low. To serve, cook the pasta in plenty of salted water. When al dente, strain and mix with the sauce. Take the pan off the heat, add the smoked salmon and season. Mix well and garnish the pasta with small sprigs of dill, sprinkle with chopped chives and serve at once. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/

NOTES

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Black And White Tagliatelle with Smoked Salmon

1 1/8 lb Farina O flour
1 Pinches salt
4 Eggs
 Ink from 3 or 4 squid
 A little tepid water
2 tb olive oil

MMMMM---------------------------SAUCE--------------------------------      2    Shallots; finely chopped      2 tb Olive oil  1 1/2 oz Butter      7    Floz dry white wine      7    Floz single cream    1/4    Dried dill           A little fresh lemon juice  4 1/2 oz Smoked salmon; cut in to           -julienne           Salt and freshly ground           -black pepper           A few sprigs dill      1 tb Chopped chives   Mix all the pasta ingredients together except the ink. Divide the  mixture in two, adding the ink to one lot only. Knead the dough and  roll out in the usual way. Cut the sheets on the tagliatelle cutter  of a pasta machine.    For the sauce, sweat the finely chopped shallots in oil and butter.  Add the wine and allow it to almost evaporate. Add the cream, 1/4tsp  of dry dill, and a few drops of lemon juice and bring to the boil.  Reduce the heat to very low.    To serve, cook the pasta in plenty of salted water. When al dente,  strain and mix with the sauce. Take the pan off the heat, add the  smoked salmon and season.    Mix well and garnish the pasta with small sprigs of dill, sprinkle  with chopped chives and serve at once.    DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights  reserved.    Carlton Food Network http://www.cfn.co.uk/

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Nutrition

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Serving Size: 1 Serving (1529g)
Recipe Makes: 1 servings

Calories: 1490
Calories from Fat: 955 (64%)

Amt Per Serving		% DV

	Total Fat 106.2g	142 %
	Saturated Fat 31.9g	160 %
	Monounsaturated Fat 43g
	Polyunsanturated Fat 14.4g
Cholesterol 4230mg		1302 %
Sodium 6051.1mg		209 %
Potassium 1341mg		35 %
Total Carbohydrate 7.7g		2 %
	Dietary Fiber 0g	0 %
	Sugars, other 7.7g
Protein 125.8g		180 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1490

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