Tagliatelle With Seafood Croquettes On A Cream Sauce
"I love the slow food movement, but if you do not have the time, you can certenly use fresh pasta instead of home-made. This dish has always been a HIT. ♥"
Original is 4 servings
Ingredients
- FOR THE TAGLIATELLE
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- FOR THE CROQUETTES
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- FOR THE SAUCE
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Nutritional
- Serving Size: 1 (319.4 g)
- Calories 914
- Total Fat - 53.2 g
- Saturated Fat - 24.4 g
- Cholesterol - 358.8 mg
- Sodium - 1232.9 mg
- Total Carbohydrate - 73.3 g
- Dietary Fiber - 2.8 g
- Sugars - 3.3 g
- Protein - 34.5 g
- Calcium - 290.4 mg
- Iron - 3 mg
- Vitamin C - 1.5 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
To prepare the pasta, mix eggs, flour and salt together: knead until smooth and let it rest covered for at least half an hour in a cool place. Then roll out the dough and pass it through the pasta machine. (or you can cut them by hand) or....just buy fresh pasta.
Step 2
Meanwhile, remove any bones from the fish, cut into pieces and chop it in a food processor. Pour into a bowl, add the garlic clove crushed, bread crumbs, Parmesan, egg, salt, pepper and saffron dissolved in a tablespoon of water; mix well. You will get a bright yellow mix. Form it into very small balls.
Step 3
Put the oil, butter and two cloves of garlic in a pan and add the meatballs, sauté 2 minutes, then add the brandy, add the cream season with salt and pepper and then turn off the heat. Cook the noodles in salted water; drained, mix them in a pan with the sauce. Sauté for a couple of minutes, then serve dividing the meatballs in the various dishes. Sprinkle with chopped parsley.
Tips
No special items needed.
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