Tagliolini with Salmon and Lumpfish Roe (or Caviar)

Recipe for "Tagliolini all'uovo" fresh smooth egg pasta by Pastificio Gaetarelli

25 minutes

4 persons

Wash the salmon, and remove the scales and skin before breaking it up into small pieces.
Peel the shallots and chop finely; sauté in butter on low fire until it becomes transparent. Put in salmon; add salt and pepper to taste. Pour half a glass of dry sparkling wine and let it evaporate.

While the salmon is cooking, boil the tagliolini in abundant salted water.

After 5-6 minutes, blend the salmon and put it back in the pan with its juices. Drain the tagliolini al dente and finish cooking it in the pan with the salmon. Add the lumpfish roe (or caviar); sprinkle some parsley and garnish with a slice of lemon.