Smoked Trout & Garlic Scape Tagliatelle
Category: Entree, Main, Main Course
Keyword: Garlic, Garlic Scape, Gluten Free Option, pasta, Smoked Trout, Tagliatelle
Quantity: 4 serves
- 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
Bring water and salt to a boil.
Combine eggs, the cheese, and pepper in a bowl.
Cook pasta until al denté.
Meanwhile, heat olive oil in a frying pan, add the garlic scapes and fry slowly over medium heat.
Add the smoked trout to the pan with the scapes, stir to combine and reduce heat to very low, to keep it warm
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.
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.
Add 1/4 cup of the pasta cooking water to the pan to make a nice creamy sauce.
Serve immediately with a sprinkling of chopped fennel or dill fronds, finely grated lemon zest and a good grinding of black pepper.
- If garlic scapes are out of season, you can use garlic chives.
- If you cannot get Pecorino Romano cheese you can use Parmigiano-Reggiano.
- This recipe works well with gluten free pasta as well.
- A scattering of thinly julienned apple is also a delicious refreshing garnish for this dish.
- You could also add a wedge of lemon on the side.
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