Black pasta in creamy sauce with salmon and red caviar
4 servings
20 minutes
Black pasta in creamy sauce with salmon and red caviar is an exquisite dish of Italian cuisine that embodies the harmony of flavors and textures. The black pasta, thanks to the addition of cuttlefish ink, not only acquires an unusual color but also subtle marine notes. Tender salmon, lightly sautéed in olive oil, adds depth and richness to the flavor. The creamy sauce enriched with white wine and parmesan gains a velvety texture and a slight acidity. The red caviar, the finishing touch, adds spiciness and elegance to the dish. This dish is perfect for both a romantic dinner and a festive feast, impressing with its refined taste and stylish presentation.
1
Boil the pasta. Cook for one minute less than the time indicated on the package.
- Paste: 200 g
2
While the pasta is boiling, we cut the salmon into small pieces and quickly fry it in olive oil.
- Salmon: 300 g
- Olive oil: 3 tablespoons
3
Heat a small saucepan or a thick-bottomed skillet. Pour in the remaining olive oil, sauté the onion and garlic. Add the wine and let it evaporate. Then add the cream. Heat the mixture and stir in the cheese with a spatula. Add salt and pepper. Add the fish and mix gently. It's important not to oversalt, as the lack of salt will be compensated by the salty red caviar. The sauce should achieve a creamy texture.
- Olive oil: 3 tablespoons
- Shallots: 6 heads
- Finely chopped garlic: 1 clove
- Dry white wine: 100 ml
- Cream 10%: 100 ml
- Grated Parmesan cheese: 50 g
- Salt: to taste
- Ground white pepper: to taste
- Salmon: 300 g
4
We place the pasta on plates, pour sauce over it, and add a couple of teaspoons of red caviar.
- Paste: 200 g
- Red caviar: 100 g