Tagliatelle With Seafood Croquettes On A Cream Sauce

4
Servings
30m
Prep Time
20m
Cook Time
50m
Ready In


"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 recipe yields 4 servings
OK
  • FOR THE TAGLIATELLE
  • FOR THE CROQUETTES
  • FOR THE SAUCE

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 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 & Variations


No special items needed.

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