Posted on | May 28, 2010 | Comments Off
Hi, this is the fortieth post about the art of cooking Italian pasta.
In Italy we are used to make a lot of fish sauces. In the last entries we told you about king prawn sauce, artichoke-and-shrimp sauce, bell pepper-and-prawn sauce and at last caviar sauce. All these are perfect sauces to toss egg pasta.
Today’s post is dedicated to smoked sturgeon, known also as “caviar fish”. It is possible to combine it with fresh tomatoes and aromatic herbs and to toss dry tagliatelle to have a quick, easy-to-do and tasty dish. This recipe belongs to our original home cooking.
We prepare it seldom for the presence of smoked fish and … (read below the second reason). In fact it isn’t a healthy eating habit to use smoked fish frequently.
Do you know sturgeon?
It has per 100 g:
calories: 173 kcal
fat: 4.4 g
protein: 32.2 g
So you can understand why we have used only 60 g of this fish.
Do you find it easily? We have found a website where you can buy it on line. But we want to suggest an Italian website where we bought a lot of things in the past. Its products are excellent and we’ll recommend it to you:
Esperya. If you read the page you can know sturgeon risks extinction due to excessive poaching and pollution.
This is the second reason for which we make this pasta dish rarely.
But if you want to impress your guests for a special occasions this is a possible choice. Read a celebration menu idea on the page with step-by-step instructions to make this tagliatelle dish.
Are you interested in all our entries about Italian pasta recipes? Look at this page.
Greetings from Italy
Carlo & Loretta