VERY EASY RECIPE
Cuttlefish ink tagliatelle with salmon and vodka
Here's a really quick dish that has is full of the real taste of the sea. The black tagliatelle by ILIS are made with real cuttlefish ink!
by chef Bilibas Vangelis
Executive Chef, Member of the Greek Head Chefs’ Club, International Gastronomy Critic of WACS, Owner of the APRHODITE GARDEN restaurant, in Pythagorion Samos
HELPINGS: 4
PREPARATION: 30'
INGREDIENTS
- 500gr cuttlefish ink Tagliatelle “ILIS”
- 400gr salmon fillet in cubes
- 250gr dairy cream
- 2 spring onions
- 1 tablespoon dill
- Vodka
- Olive oil
- Salt & Pepper
Cuttlefish ink tagliatelle
6'
INSTRUCTIONS
- Heat the olive oil in a skillet and sauté the chopped spring onions for 2’.
- Add the salmon cubes and keep sautéing for another 2’.
- Deglaze with as much vodka as you like and let it 2 more minutes for the alcohol to evaporate.
- Add the cream, salt and pepper and boil for 5’.
- Finally sprinkle with the dill.
