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.
Recipe: Wild Boar Tortelloni with Spicy Tomato Sauce
Wild Boar or ‘Cinghiale’ is a classic Tuscan flavour. Often this dish is made as a slow cooked ragu mixed with a plain pasta. In
