4 people
- – 1/2 kg cooked tagliatelle from Tinos
- – 150 g smoked salmon
- – 2 large onions
- – ½ package champignon mushrooms
- – 1 lt white wine
- – 1 lt chicken stock
- – 1 grated medium zucchini
- – 1 grated carrot
- – 100 ml Olea Juice™ EVOO
- – salt and pepper
- – 50 ml cream
Preparation For the sauce: Sauté onion and mushrooms. Add the stock and let boil well. Whisk the stock with a hand blender. Add the cream and boil until thickened. Pour the sauce in a pan, add the carrot and zucchini. Add the tagliatelle, stir and finally add the salmon and serve.
