in Italy

Tagliatelle with black cabbage, smoked salmon and feta

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Ingredients for 4 servings:

  • 1 tbsp olive oil
  • 1 clove(s) garlic, finely chopped
  • ½ onion(s), red or a whole shallot, finely chopped
  • 2 handfuls of black cabbage or chard, cut into bite-sized pieces
  • 1 dl dry white wine
  • 50 g smoked salmon
  • 75 g feta cheese, shredded
  • 500 g pasta, e.g. tagliolini, fettuccine, linguini or other long egg pasta, spelt fettuccine also works well

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 18 minutes; Total time approx. 33 minutes

Heat the olive oil in a non-stick pan and sauté the onions and garlic over low heat. Add the black cabbage and deglaze with white wine. Cover and simmer over medium heat for 7 minutes. Then add the smoked salmon and simmer for another 3 minutes. Add the feta cheese and remove the pan from the heat. Meanwhile, cook the pasta according to the package instructions. Toss the pasta with the sauce and serve with more olive oil, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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