Previous slide Next slide Carousel slide Pause slide movement Resume slide movement
use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
close menu open menu
Click to read more about this recipe
Includes
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

Tagliatelle with white fish roe sauce from Lesvos

  • Cooking time10 minutes
  • Prep time5 minutes
  • Servings4 portions
recipe image Tagliatelle with white fish roe sauce from Lesvos

Ingredients

INGREDIENTS
  • 500 gr. tagliatelle
  • 200 gr. white fish roe
  • 50 ml. Altis Chania Crete Extra Virgin Olive Oil
  • 3 medium onions, minced
  • 30 ml. ouzo
  • 500 ml. tomato juice
  • 2 garlic cloves, grated
  • 1 laurel leaf
  • 3 cloves
  • ¼ teaspoon ground cinnamon
  • 2 tablespoons dill, minced
  • 150 gr. walnut kernels
  • Freshly ground pepper
  • Salt

      Instructions

      EXECUTION
      1. In a deep frying pan, we saute the onions in the olive oil; once they turn brown, we add the white fish roe, continue to saute for 2-3 min. and quench with the ouzo.
      2. We add the tomato juice, laurel, spices and garlic, and we let the sauce simmer for 15’ until it becomes thick.
      3. At the same time, we boil the tagliatelle in plenty of water, drain the water, sprinkle them with a little olive oil and keep them warm.
      4. We pour the sauce over the tagliatelle, sprinkle them with the walnut kernels and dill, and then serve.
      We can replace the tagliatelle with any of our favourite pasta

      Related recipes

      All recipes