Al dente strands of tagliatelle are wrapped around smoked trout ribbons, swimming in a delicious sauce made with creme fraiche & garlic. Served with silky leek, earthy spinach and chilli flakes for heat. Drizzled with zesty lemon juice to brighten the flavours before your first bite. Fantastic work, Chef!
Nitída’s Silky Leek & Trout Tagliatelle
Nitída’s Silky Leek & Trout Tagliatelle
with baby spinach
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
TASTY TAGLIATELLE
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserve the pasta water, and toss through a drizzle of olive oil.
ALL TOGETHER
Place a pan over medium heat with a drizzle oil. When hot, fry the leeks until soft, 5-6 minutes. Add the garlic and fry until fragrant, 30-60 seconds. Mix in the crème fraîche, the cooked pasta, and loosen with the reserved pasta water until desired consistency. Mix in ½ of the trout and spinach. Simmer until the spinach is wilted, 1-2 minutes. Remove from the heat and season.
TIME TO DINE
Bowl up the leek and trout tagliatelle. Scatter the remaining trout over and drizzle with lemon juice. Garnish with the chilli flakes (to taste). Dig in, Chef!
Tagliatelle Pasta - 100g
Leeks - 100g
Garlic Clove - 1
Crème Fraîche - 50ml
Smoked Trout Ribbons - 1 pack
Green Leaves - 20g
Lemon Juice - 15ml
Dried Chilli Flakes - 2,5ml
TASTY TAGLIATELLE
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserve the pasta water, and toss through a drizzle of olive oil.
ALL TOGETHER
Place a pan over medium heat with a drizzle oil. When hot, fry the leeks until soft, 5-6 minutes. Add the garlic and fry until fragrant, 30-60 seconds. Mix in the crème fraîche, the cooked pasta, and loosen with the reserved pasta water until desired consistency. Mix in ½ of the trout and spinach. Simmer until the spinach is wilted, 1-2 minutes. Remove from the heat and season.
TIME TO DINE
Bowl up the leek and trout tagliatelle. Scatter the remaining trout over and drizzle with lemon juice. Garnish with the chilli flakes (to taste). Dig in, Chef!
Tagliatelle Pasta - 200g
Leeks - 200g
Garlic Clove - 1
Crème Fraîche - 100ml
Smoked Trout Ribbons - 2 packs
Green Leaves - 40g
Lemon Juice - 30ml
Dried Chilli Flakes - 5ml
TASTY TAGLIATELLE
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserve the pasta water, and toss through a drizzle of olive oil.
ALL TOGETHER
Place a pan over medium heat with a drizzle oil. When hot, fry the leeks until soft, 7-8 minutes. Add the garlic and fry until fragrant, 30-60 seconds. Mix in the crème fraîche, the cooked pasta, and loosen with the reserved pasta water until desired consistency. Mix in ½ of the trout and spinach. Simmer until the spinach is wilted, 2-3 minutes. Remove from the heat and season.
TIME TO DINE
Bowl up the leek and trout tagliatelle. Scatter the remaining trout over and drizzle with lemon juice. Garnish with the chilli flakes (to taste). Dig in, Chef!
Tagliatelle Pasta - 300g
Leeks - 300g
Garlic Cloves - 2
Crème Fraîche - 150ml
Smoked Trout Ribbons - 3 packs
Green Leaves - 60g
Lemon Juice - 45ml
Dried Chilli Flakes - 7,5ml
TASTY TAGLIATELLE
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserve the pasta water, and toss through a drizzle of olive oil.
ALL TOGETHER
Place a pan over medium heat with a drizzle oil. When hot, fry the leeks until soft, 7-8 minutes. Add the garlic and fry until fragrant, 30-60 seconds. Mix in the crème fraîche, the cooked pasta, and loosen with the reserved pasta water until desired consistency. Mix in ½ of the trout and spinach. Simmer until the spinach is wilted, 2-3 minutes. Remove from the heat and season.
TIME TO DINE
Bowl up the leek and trout tagliatelle. Scatter the remaining trout over and drizzle with lemon juice. Garnish with the chilli flakes (to taste). Dig in, Chef!
Tagliatelle Pasta - 400g
Leeks - 400g
Garlic Cloves - 2
Crème Fraîche - 200ml
Smoked Trout Ribbons - 4 packs
Green Leaves - 80g
Lemon Juice - 60ml
Dried Chilli Flakes - 10ml
Frequently Asked Questions
What is the preparation time for Nitída’s Silky Leek & Trout Tagliatelle?
The preparation time for Nitída’s Silky Leek & Trout Tagliatelle with baby spinach is between 20 and 25 minutes.
What is the total time required to make Nitída’s Silky Leek & Trout Tagliatelle with baby spinach?
The total time required to make Nitída’s Silky Leek & Trout Tagliatelle with baby spinach is between 20 and 25 minutes.
How many servings does Nitída’s Silky Leek & Trout Tagliatelle provide?
4 servings
What are the main ingredients in Nitída’s Silky Leek & Trout Tagliatelle?
What is the nutritional information of Nitída’s Silky Leek & Trout Tagliatelle?
Calories: 713, Carbs: 76 grams, Fat: grams, Protein: 29.8 grams, Sugar: 9.7 grams, Salt: 1062 grams
How do I prepare Nitída’s Silky Leek & Trout Tagliatelle?
TIME TO DINE: Bowl up the leek and trout tagliatelle. Scatter the remaining trout over and drizzle with lemon juice. Garnish with the chilli flakes (to taste). Dig in, Chef! ALL TOGETHER: Place a pan over medium heat with a drizzle oil. When hot, fry the leeks until soft, 5-6 minutes. Add the garlic and fry until fragrant, 30-60 seconds. Mix in the crème fraîche, the cooked pasta, and loosen with the reserved pasta water until desired consistency. Mix in ½ of the trout and spinach. Simmer until the spinach is wilted, 1-2 minutes. Remove from the heat and season. TASTY TAGLIATELLE: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserve the pasta water, and toss through a drizzle of olive oil.
What should be prepared from my kitchen to make Nitída’s Silky Leek & Trout Tagliatelle?
How many calories does Nitída’s Silky Leek & Trout Tagliatelle have?
713 calories
How much fat content does Nitída’s Silky Leek & Trout Tagliatelle have?
grams