Smoked Trout Tagliatelle with fennel & spinach

INGREDIENTS

  • For the pasta:
  • 2 large eggs
  • 1 tablespoon olive oil
  • 2 teaspoons of flaky salt or 1 teaspoon table salt
  • 200g Durum wheat flour (plain flour will suffice)
  • For the sauce:
  • 250 g Spinach
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 medium fennel, chopped finely
  • 2 cloves garlic, chopped
  • ½ cup of white wine
  • 1 medium smoked trout, flesh removed from the bone and torn roughly
  • 150 g good quality cream
  • Sea salt and freshly ground white pepper

MATCHING WINE

Pizzini Verduzzo 2019
Pizzini Verduzzo 2019

The grapes were hand harvested and whole bun... Learn more

Shopping Cart

Product Quantity Price
- + Remove
You don't have any items in your cart.
Total unit Qty

{ cart.item_count }

Subtotal
Shipping calculated at checkout. View shipping information.

Participant Information

$35.00