Smoked Trout & Garlic Scape Tagliatelle


Smoked Trout & Garlic Scape Tagliatelle
Category: Entree, Main, Main Course
Keyword: Garlic, Garlic Scape, Gluten Free Option, pasta, Smoked Trout, Tagliatelle
Quantity: 4 serves
Author: sbaskitchen
  • 4 litres water
  • 2 tbsp salt
  • 1 tbsp olive oil
  • 2 cloves garlic scapes, cut into ½ cm / ¼ inch pieces (see note #1)
  • 2 large egg yolks
  • 1 cup freshly grated Pecorino Romano (see note #2)
  • 1 smoked rainbow trout, flesh only (bones, head and skin removed and discarded)
  • freshly ground black pepper
  • 500 g good-quality fresh tagliatelle, or 375g dried (see note #3)
  • 2 tbsp chopped dill or fennel tops, plus extra to serve
  • lemon zest to serve
  1. Bring water and salt to a boil.
  2. Combine eggs, the cheese, and pepper in a bowl.
  3. Cook pasta until al denté.
  4. Meanwhile, heat olive oil in a frying pan, add the garlic scapes and fry slowly over medium heat.
  5. Add the smoked trout to the pan with the scapes, stir to combine and reduce heat to very low, to keep it warm
  6. When the pasta is ready, using tongs, lift it from the water and immediately add to the scapes and smoked trout in the the frying pan.
  7. Take the pan off the heat and quickly pour in the egg and cheese mixture, and using the tongs, lift up the pasta so it mixes easily with the egg mixture and is evenly coated.
  8. Add 1/4 cup of the pasta cooking water to the pan to make a nice creamy sauce.
  9. Serve immediately with a sprinkling of chopped fennel or dill fronds, finely grated lemon zest and a good grinding of black pepper.
  1. If garlic scapes are out of season, you can use garlic chives.
  2. If you cannot get Pecorino Romano cheese you can use Parmigiano-Reggiano.
  3. This recipe works well with gluten free pasta as well.
  4. A scattering of thinly julienned apple is also a delicious refreshing garnish for this dish.
  5. You could also add a wedge of lemon on the side.








Turning Rhubarb into Madeleines!

Well almost…

I have been wanting to make Madeleines for years, but being restricted to a gluten free diet, I’ve always put the idea into the ‘too hard basket’.

The other day, after continuously being tripped up by the abundance of rhubarb in the vegetable garden, I decided that it was time to harvest it.  I have some preserved/canned in the larder, the roses required for my Rhubarb and Rose Petal Jam are a little while off, so just thought that I’d give it away.

I know that it looks like a lot, and I suppose it was.  But after I bundled it up, there were only seven bundles – maybe I was a little generous, I don’t know.

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Comfort food from home

When we were growing up casseroles equalled comfort food.  They were prepared for  a family meal, a variety of different casseroles were cooked to feed a house full of guests, and they were central to cool weather fundraisers for the community.

Casserole luncheons brought the community together, with each family preparing a casserole to be placed on cloth covered trestle tables that had been set up for the occasion in the local hall.  There would be a small admission fee, raffles, maybe a cake stall, and all funds raised would be directed to a local community project, or to a cause that was close to the heart of the community.

While the casseroles back then were cooked in beautiful ovenproof dishes, dishes that could be taken straight from the oven to the table, I feel that they have somehow fallen out of fashion…  I suppose now, you could liken them to the modern day slow cooker dish.

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Who’s on the plate!

I often make Tartine de Chèvre et Poire (Pear and Goat’s Cheese Open Sandwich) when I want a quick, light meal.

As I was going through the list of ingredients used, I realised that it is not only what’s on the plate, but also who’s on the plate!  Apart from the Chèvre, this is truly a salad showcasing our region and our producers, along with our own garden and a couple of homemade staples.  So who is on the plate… Continue reading

Friends, flowers and figs

How wonderful are friends and how lucky am I!

Every week I spend time volunteering at a local community house called Segue, in Stratford, and it is here that I have made some wonderful friends. We love to share our experiences, plants and produce from each other’s gardens and stories and the occasional cuppa.

One friend, Shirley, often brings a bunch of beautiful flowers from her garden, and these flowers have convinced us we need to plant a protea or two in our garden.    She also has access to a neighbours’ fruit trees, and has kept me well supplied with figs. In return I give her fig vinegar, along with various jams, chutnies or relish that I may be making at the time. I also make sure that there are preserves set aside for our little produce stall at Segue where we raise money for our “Garden for the Community”.

I have written about making and using fig vinegar in earlier posts and recipes, but there was an issue that I had with it. After making the vinegar, the solids were thrown into the compost! This tormented me, it seemed such a waste! To me, figs are such a precious commodity – so what to do? It took me a while, but then I thought… well, really, the figs have just been steeping in blend of balsamic and cider vinegar, and relish has vinegar in it. Figs go beautifully with purple onion, and with the addition of few other ingredients, I soon had a use for the bi-product of my fig vinegar – Fig & Purple Onion Relish. Continue reading