Tagliatelle with white fish roe sauce from Lesvos
Cooking time10 minutes
Prep time5 minutes
Servings4 portions
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
- 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.
- We add the tomato juice, laurel, spices and garlic, and we let the sauce simmer for 15’ until it becomes thick.
- 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.
- 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
