Smoked Salmon Tortelloni with Lemon Butter
We are featuring one of our favourite Anglo-Italian recipes. In this dish, we combine smoked Loch Fyne Salmon with our lovely creamy Italian ricotta. The salmon is cured and gently smoked over oak shavings from retired whisky casks resulting in a mild graceful flavour. Our ricotta is creamy and light and brings the perfect roundness to the lovely smokiness of the salmon. Lemon butter pairs beautifully with the salmon tortelloni as lemon adds a final bit of clean acidity to the dish. The only other thing we can think of to improve this dish is the pairing of a cold glass of dry white wine.
INGREDIENTS
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BUY NOW THE INGREDIENTS TO MAKE THIS RECIPE
By clicking the below button you will add to the basket:
- 1 x 250g Tortelloni Loch Fyne Hot Smoked Salmon
- 1 x 30g Lemon Butter
- 1 x 30g Parmigiano Reggiano
You will also be able to remove the ingredients you might already have at home!
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METHOD
In a large sauce pan add 1 litre of salted water for every 100g of pasta. For 250g add 2.5 litres of water
Bring the water to a gentle boil and carefully place the toretelloni in the boiling water
Cook for 3 – 4 minutes depending on preference
Gently melt lemon butter in a in a frying pan without burning and transfer the tortelloni using a slotted spoon making sure that some of the starchy pasta waster makes into the pan with the lemon butter. (The starchy pasta water is the secret to getting a good coating of the butter on tortelloni). You can always add 1 tablespoon of pasta water after if you would like.
Gently coat the tortelloni with the butter, plate and garnish with Parmesan
Buon Appetito!
Ingredients
Directions
In a large sauce pan add 1 litre of salted water for every 100g of pasta. For 250g add 2.5 litres of water
Bring the water to a gentle boil and carefully place the toretelloni in the boiling water
Cook for 3 – 4 minutes depending on preference
Gently melt lemon butter in a in a frying pan without burning and transfer the tortelloni using a slotted spoon making sure that some of the starchy pasta waster makes into the pan with the lemon butter. (The starchy pasta water is the secret to getting a good coating of the butter on tortelloni). You can always add 1 tablespoon of pasta water after if you would like.
Gently coat the tortelloni with the butter, plate and garnish with Parmesan
Buon Appetito!