This is our job for 8 years. We’re mad about fresh egg pasta (stuffed and not): we teach how to make it in our private cookery courses and we make fresh pasta before your eyes if you call us for a private lunch/dinner at your home as well.
Our company is Cuoche in Vacanza (Italian for Cooks on Holiday): we’re a group of women who cook everywhere in Tuscany.
Nonna Rossy is a fantastic Tuscan woman who started working for our Itinerant Cooking School many years ago.
She is my mother in law and her main features are tirelessness and great skills in cooking Tuscan food and ingredients.
Here’s a recipe that she made few days ago in a private dinner for a Russian family who came from Mosca in Tuscany on vacation.
Since they were curious to eat a fresh pasta dish with fish sauce, they didn’t like going to the restaurant and looked for a Personal Cook in Tuscany to prepare it.
They already knew that ours is an Itinerant Cooking School and asked for a Group Cooking Class as well, 2 days after their Private Dinner.
The dish they asked for is a fresh pasta dish with Salmon and fish from the Tyrrhenian Sea (that one in Tuscany) as well. In fact we’ve a lots of fish here in tuscany, in Summer and Winter as well. It would have been a shame not to include Tuscan fresh fish as an ingredient.
The recipe below calls for: Salmon, Sea Bass, Sea Bream, Baby squid…with a sprinkling of lumpfish eggs on the top.
In this reguard I tried to replace the lumpfish eggs with “BOTTARGA” (from mullet) and the result is amazing.
Do you know what Bottarga is? It’s an Italian gourmet ingredient, a delicacy: a small loaf made with eggs of mullet (or tuna) that you can cut in thiny slices or grate to put on the top of many italian dishes. It’s very tasteful (as you can imagine) and it gives an extra touch to each dish.
Maybe you name it: roe mullet…but I’m not sure.
When you call for a fresh pasta with sauce I immediately think to Tagliatelle and this is the kind of pasta that Rossy prepared for our guests from Russia.
We often teach how making tagliatelle, tagliolini or Tortelli (stuffed pasta) at our Itinerant Cooking School
You can obviously prepare this fantastic dish with dried pasta that you can buy in a box or bag. No problem: every pasta sauce is good with almost any kind of pasta. If you decide to buy dried pasta I anyway suggest you to use “long” pasta: spaghetti, vermicelli, linguine…I think that you can find: De Cecco, Barilla and Garofalo pasta abroad and they’re very good.
Instead, if you like making your own fresh egg pasta, click on the following link for ITALIAN FRESH EGG PASTA RECIPE
Click on the following links for some Amazing Italian Pasta Sauces
- ripe tomatoes 2
- salmon fillet 11 oz
- sea bass fillet 1
- sea bream fillet 1
- baby squid 8
- red hot pepper powder to taste
- parsley a sprig
- garlic 1 clove
- lumpfish eggs or bottarga (grated) to taste
- extra virgin oil 4 tbsp
- white wine (dry) ½ glass
- salt to taste
- Put 1 pot of water on the fire and salt it (1 handful coarse salt or 2 teaspoons fine salt)
- Cut the baby squid in small pieces and all the fish fillets in cubes or strips
- Pour in a pan the oil and garlic clove and wait 1 minute
- add the baby squid and wait 5 minutes cooking
- pour in the hot pepper
- add all the fish fillets
- pour in the white wine
- when wine is evaporated
- add the tomatoes cut in cubes and let they cook 5 minutes
- turn off the heat
- sprinkle with chopped parsley
- cover with a lid
- when water is boiling pour in the pasta.
- take a cup of salted water from the pot and pour it in the pan with the fish
- If it's fresh egg pasta let that pasta cooks 3-4 minutes, if it's dried pasta follow the cooking time on the box
- drain the pasta
- pour in the drained pasta in the pan and mix well to combine
- sprinkle with lumpfish eggs or grated bottarga of mullet
What’s your fav pasta sauce?
Would like us Cuoche in Vacanza writing one recipe for you here in this blog? Please tell us and leave a comment.