Tagliolini al Nero di Sepia and gravlax

Total time: 20m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 418 Kcal, 18g Protein, 50g Carbohydrates, 16g Fat


  • 250 g pasta
  • 500 g courgettes, cut lengthwise into thin strips
  • 0.5 organic lemon, use grated zest and juice
  • salted water, boiling
  • 4 tbsp avocado oil
  • 160 g salmon slices, torn into pieces

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  • 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. Mix in the lemon zest, juice and avocado oil. Divide the tagliolini onto 4 plates, top with the gravlax.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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