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Tagliolini al Nero di Sepia and salmon
20 m active | 20 m total
Nutrition facts per serving:
  • Energy in kcal about 418
  • Fat about 16g
  • Carbohydrates about 50g
  • Protein about 18g
This is needed
This is needed for 4 people
  • 250 g pasta
  • 400 g courgettes, cut into thin slices
  • salted water, boiling
To serve
  • 4 tbsp avocado oil
  • 160 g smoked salmon (e.g. Fine Food Graved Salmon), torn into pieces
  • 0.5 organic lemon, grated zest and the juice
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And that's how it's done
And that's how it's done
Cook the tagliolini in salted water until al dente. Reserve approx. 100 ml of the cooking water. Drain the tagliolini, mix with the courgette strips and the reserved cooking water, leave to steep for approx. 1 min.
To serve
Mix in the lemon zest, juice and avocado oil. Divide the tagliolini onto 4 plates, top with the gravlax.