TABELIAAUTHENTIC RECIPE
Tagliatelle al Salmone AffumicatoSmoked Salmon Tagliatelle
Cream pasta established in northern Italian lakeside and port-town trattorias in the 1970s–1980s. Salmon saltiness, cream sweetness and lemon acidity balance precisely. Never overheat the salmon: adding it with residual heat is the one rule.
AUTHENTICITY SCORE
Authenticity Score
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Ingredients (4 servings)
- Dried tagliatelle320 g
- Smoked salmonTear into bite-sized pieces; do not chop too finely.150 g
- Heavy cream (at least 35% fat)200 ml
- Spring onionSlice diagonally, separating white and green parts.2 pieces
- Dry white wine80 ml
- Unsalted butter20 g
- Grated unwaxed lemon peelGrate only the colored zest, avoiding white pith.1 fruit
- Fresh dill1 bunch
- Black peppera little
- SaltSmall amounts for sauce and pasta water.5 g
Method
Boil water and tear salmon
- 1 MeanwhileStart bringing a large pot of water to a boil, with 10 g salt per 1 L.
- 2 Tear smoked salmon into pieces 1.5–2 cm wide; do not finely chop with a knife, as pieces should retain texture.
Ready when
Finish when the salmon is torn.
Slice spring onion
- 1 Separate white and green parts and slice diagonally.
Ready when
Finish when sliced.
Grate lemon zest
- 1 Grate only the colored lemon zest.
Ready when
Finish when grated.
Sauté spring onion
- 1 Melt 20 g butter in a frying pan over low heat and sauté the white onion parts for 2–3 minutes.
Ready when
Continue when softened and sweet.
Add wine
- 1 Add 80 ml white wine and boil off alcohol over high heat for about 1 minute.
Ready when
Finish when the alcohol has evaporated.
Reduce cream
- 1 Add 200 ml cream and reduce over medium-low heat for 3–4 minutes.
Ready when
Finish after reducing for 3–4 minutes.
Season
- 1 Add half the zest, 1/4 tsp salt and 3–4 grinds of black pepper; use salt sparingly because the salmon is salty.
Ready when
Finish when seasoning is balanced.
Boil pasta
- 1 Cook tagliatelle in the prepared boiling salted water until al dente, 1 minute less than package time.
- 2 Reserve 100 ml cooking water.
Ready when
Lift out once al dente.
Coat pasta
- 1 Transfer al dente tagliatelle to the pan.
- 2 Add 1–2 tbsp cooking water and toss quickly.
Ready when
Continue when evenly coated.
Add salmon
- 1 Turn off the heat, add salmon and fold lightly for just 10–15 seconds using residual heat.
Ready when
Finish after 10–15 seconds of mixing.
Caution
Overheating toughens salmon; residual heat is sufficient.
Finish with herbs and lemon
- 1 Scatter the green spring onion parts and torn dill.
- 2 Finish with ground black pepper and the remaining lemon zest.
Ready when
The dish is complete once topped.
About this dish
Italy in the 1970s was still living in the afterglow of its economic miracle. Trattorias in northern lake districts and port towns began serving smoked salmon imported from Scandinavia.
Someone in Veneto or Lombardy discovered that cream, lemon zest and white wine made a sauce that highlighted smoked salmon. Since then, this pasta has remained a northern trattoria favorite for nearly half a century.
It is not a traditional regional dish, but its history of continued preparation makes modern classic a fair description.
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