I’ve always been convinced that making a sauce for pasta, especially in such a diverse cuisine as the Italian one, there is much more that the worldwide know “tomato sauce, bolognese sauce, carbonara sauce”. To me, a sauce doesn’t always have to be literally a sauce. A sauce can be made with a consistency of different ingredients that never perfectly blend together. They can remain separate, have their own, unique identities. Nuts, salmon, leek. They are good together, but they don’t completely become a one, unified sauce. Does it makes sense? I love these kind of combinations, the crunchiness, the softness, strong, defined flavors. All mixed together.
Isn’t happening exaclty the same in our daily lives? We interact with so many people, from work, from our circle of friends and families. We exchange ideas, thoughts, feedback, feelings. However, at the end of the day, each and every one of us remains unique. We leave our homes every morning with a new, fresh feeling, and at the end of the day, we can back fuflilled with experiences, unexpected dialogues, encounters. We blend with other human beings, with nature, with all the surroundings. It feels good to be mixed together. Just like a plate of salmon with leek and nuts. Right!
1. Chunk the shallot, the leek and the walnuts. Don’t cut everything too thin, you need to feel the consistency when you will enjoy the final sauce.
2. Drizzle some oil in a pan, start browning the onion and then, once it becomes softer (in case add a sip of water), add the leek as well. Stir for 10 minutes and cook on low heat. Add a bit of salt and pepper.
3. In a separate pan, toast on medium heat the chunks of walnuts. Once you feel they are crispy enough (make sure not to burn them), add the walnuts to the pan with cooked onion and leek.
4. Cut the salmon in thin slices. Then, in the mini pan where you toasted the walnuts, you can now brown the salmon. Again, the idea is to make it crispy and not overcooked or burnt. Once done, add the salmon as well to the big pan with the rest of the ingredients.
5. It’s time to prepare the pasta. Fill up a pot with water, once it boils, add salt and tagliatelle. Cook for the minutes indicated in the tagliatelle bag. Usually it’s between 8-12 minutes. Fresh homemade tagliatelle usually are ready in 3 minutes.
6. Drain the pasta, mix it with the sauce and add a drizzle of fresh extra virgin olive oil. Serve hot and enjoy!
Pasta and parmesean cheese is a must for Italian. However, this time don’t use it! Pasta with a fish sauce doesn’t absolutely allow cheese. It’s written in the Italian constitution, seriously. You can zest a lemon instead, that would add an extraordinary fresh flavor to the overall super tasty dish.