Tagliatelle with tuscan kale and smoked salmon

This improvised recipe gave an excellent result so I propose it to you.

If you have time, prepare the fresh tagliatelle, the first course will surely acquire even more flavor. For fresh Tagliatelle watch the video on youtube or read the recipe with photos by clicking HERE

Serving size 4:

• 320 gr of Tagliatelle

• 2-3 bunches of tuscan kale

• 150 gr of smoked salmon

• 1 clove of garlic

• 1 shallot

• fresh parsley

• salt

• extra virgin olive oil

• water

• optional pepper

Direction:

Cut the tuscan kale into thin strips and wash it well. In a non-stick pan put the clove of garlic, a drizzle of oil, the drained tuscan kale, about 70 ml of water, cover with a lid and cook. Stir occasionally and if necessary add more hot water. The vegetables should remain a little crunchy. Before turning off, season with salt and stir.

In another pan, fry the thinly sliced ​​shallot with the chopped parsley (include the stems that give flavor), add the smoked salmon cut into strips or pieces. Stir for a couple of minutes then turn off.

Bring a pot of water to boil, pour in the salt and once it is melted, throw in the pasta. Add the salmon in with the tuscan kale, turn on the heat, mix well and as soon as the Tagliatelle are ready, take it out of the pan with a slotted spoon, add it to the vegetables and smoked salmon and mix well to get the flavor.

Serve hot, if you like give it a grind of pepper.

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