{"id":10596,"date":"2022-04-22T16:14:35","date_gmt":"2022-04-22T14:14:35","guid":{"rendered":"https:\/\/www.giusseppe.net\/blog\/?p=10596"},"modified":"2022-04-19T16:29:14","modified_gmt":"2022-04-19T14:29:14","slug":"tagliatelle-al-huevo-con-salmon-en-salsa-de-nata-con-cintas-de-calabacin","status":"publish","type":"post","link":"https:\/\/www.giusseppe.net\/blog\/archivo\/2022\/04\/22\/tagliatelle-al-huevo-con-salmon-en-salsa-de-nata-con-cintas-de-calabacin\/","title":{"rendered":"Tagliatelle al huevo con salm\u00f3n en salsa de nata con cintas de calabac\u00edn"},"content":{"rendered":"<p><strong>Ingredientes<\/strong> para 2 personas:<\/p>\n<ul>\n<li>250g de Tagliatelle fesco.<\/li>\n<li>100g de salm\u00f3n aumado.<\/li>\n<li>200ml de nata para cocinar<\/li>\n<li>1 cebolla<\/li>\n<li>1 calabac\u00edn<\/li>\n<li>40g de queso gorgonzolla<\/li>\n<\/ul>\n<p><img decoding=\"async\" class=\"aligncenter size-full wp-image-10597\" src=\"https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/01.jpeg\" alt=\"\" width=\"100%\" srcset=\"https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/01.jpeg 1600w, https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/01-300x135.jpeg 300w, https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/01-800x360.jpeg 800w, https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/01-768x346.jpeg 768w, https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/01-1536x691.jpeg 1536w\" sizes=\"(max-width: 1600px) 100vw, 1600px\" \/><\/p>\n<p>Cortamos en juliana la cebolla y con un pelador de patatas hacemos cintas de calabac\u00edn.<\/p>\n<p>Rehogamos la cebolla y cuando est\u00e9 transparente a\u00f1adimos el calabac\u00edn en una sart\u00e9n profunda en la que despu\u00e9s podamos mezclar la pasta cocida.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter size-full wp-image-10598\" src=\"https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/02.jpeg\" alt=\"\" width=\"100%\" srcset=\"https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/02.jpeg 1600w, https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/02-300x135.jpeg 300w, https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/02-800x360.jpeg 800w, https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/02-768x346.jpeg 768w, https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/02-1536x691.jpeg 1536w\" sizes=\"(max-width: 1600px) 100vw, 1600px\" \/><\/p>\n<p>Cortamos el salm\u00f3n en tiras de 5mm aproximadamente. De ellas, reservaremos 2 para adornar al final el plato.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter size-full wp-image-10599\" src=\"https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/03.jpeg\" alt=\"\" width=\"100%\" srcset=\"https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/03.jpeg 1600w, https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/03-300x135.jpeg 300w, https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/03-800x360.jpeg 800w, https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/03-768x346.jpeg 768w, https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/03-1536x691.jpeg 1536w\" sizes=\"(max-width: 1600px) 100vw, 1600px\" \/><\/p>\n<p>En 2 litros de agua hirviendo, cocemos durante 3 minutos o un poco m\u00e1s la pasta fresca. Si no es pasta fresca, tenerla cociendo desde antes, para que los tiempos encajen.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter size-full wp-image-10601\" src=\"https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/05.jpeg\" alt=\"\" width=\"100%\" srcset=\"https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/05.jpeg 1600w, https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/05-300x135.jpeg 300w, https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/05-800x360.jpeg 800w, https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/05-768x346.jpeg 768w, https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/05-1536x691.jpeg 1536w\" sizes=\"(max-width: 1600px) 100vw, 1600px\" \/><\/p>\n<p>A\u00f1adimos un poco de sal y or\u00e9gano al sofrito de cebolla y calabac\u00edn.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter size-full wp-image-10602\" src=\"https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/06.jpeg\" alt=\"\" width=\"100%\" srcset=\"https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/06.jpeg 1600w, https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/06-300x135.jpeg 300w, https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/06-800x360.jpeg 800w, https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/06-768x346.jpeg 768w, https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/06-1536x691.jpeg 1536w\" sizes=\"(max-width: 1600px) 100vw, 1600px\" \/><\/p>\n<p>Cuando est\u00e9 tierno el calabac\u00edn, que veamos que est\u00e1 comestible, a\u00f1adimos las cintas de salm\u00f3n ahumado. (Me consta que se podr\u00eda hacer con salm\u00f3n sin ahumar, lo que es importante a la hora de tener en cuenta la sal a\u00f1adida al sofrito para no pasarse)<\/p>\n<p><img decoding=\"async\" class=\"aligncenter size-full wp-image-10603\" src=\"https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/07.jpeg\" alt=\"\" width=\"100%\" srcset=\"https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/07.jpeg 1600w, https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/07-300x135.jpeg 300w, https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/07-800x360.jpeg 800w, https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/07-768x346.jpeg 768w, https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/07-1536x691.jpeg 1536w\" sizes=\"(max-width: 1600px) 100vw, 1600px\" \/><\/p>\n<p>Tras poco m\u00e1s de un minuto, cuando cambie de color el salm\u00f3n, a\u00f1adimos la nata para cocinar y dejamos que reduzca un poco la salsa.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter size-full wp-image-10604\" src=\"https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/08.jpeg\" alt=\"\" width=\"100%\" srcset=\"https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/08.jpeg 1600w, https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/08-300x135.jpeg 300w, https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/08-800x360.jpeg 800w, https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/08-768x346.jpeg 768w, https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/08-1536x691.jpeg 1536w\" sizes=\"(max-width: 1600px) 100vw, 1600px\" \/><\/p>\n<p><img decoding=\"async\" class=\"aligncenter size-full wp-image-10605\" src=\"https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/09.jpeg\" alt=\"\" width=\"100%\" srcset=\"https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/09.jpeg 1600w, https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/09-300x135.jpeg 300w, https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/09-800x360.jpeg 800w, https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/09-768x346.jpeg 768w, https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/09-1536x691.jpeg 1536w\" sizes=\"(max-width: 1600px) 100vw, 1600px\" \/><\/p>\n<p>Cortamos cuatro o cinco taquitos de un cent\u00edmetro c\u00fabico cada uno de queso gorgonzolla.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter size-full wp-image-10606\" src=\"https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/10.jpeg\" alt=\"\" width=\"100%\" srcset=\"https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/10.jpeg 1600w, https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/10-300x135.jpeg 300w, https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/10-800x360.jpeg 800w, https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/10-768x346.jpeg 768w, https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/10-1536x691.jpeg 1536w\" sizes=\"(max-width: 1600px) 100vw, 1600px\" \/><\/p>\n<p>Agregamos los taquitos a la salsa, siempre a fuego lento y esperamos a que se derritan removiendo para que no se pegue.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter size-full wp-image-10607\" src=\"https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/11.jpeg\" alt=\"\" width=\"100%\" srcset=\"https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/11.jpeg 1600w, https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/11-300x135.jpeg 300w, https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/11-800x360.jpeg 800w, https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/11-768x346.jpeg 768w, https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/11-1536x691.jpeg 1536w\" sizes=\"(max-width: 1600px) 100vw, 1600px\" \/><\/p>\n<p>Retiramos de la cazuela donde estuviese cociendo la pasta y la a\u00f1adimos a la sart\u00e9n, sin lavar, por supuesto, para que siga adherido parte del caldo de cocci\u00f3n.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter size-full wp-image-10608\" src=\"https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/12.jpeg\" alt=\"\" width=\"100%\" srcset=\"https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/12.jpeg 1600w, https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/12-300x135.jpeg 300w, https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/12-800x360.jpeg 800w, https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/12-768x346.jpeg 768w, https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/12-1536x691.jpeg 1536w\" sizes=\"(max-width: 1600px) 100vw, 1600px\" \/><\/p>\n<p>Mezclamos y servimos. Si tuvimos la precauci\u00f3n de reservar una cinta de salm\u00f3n, es el momento de sumarla a la decoraci\u00f3n, junto con un poco m\u00e1s de or\u00e9gano y, si fuese posible, una hoja de perejil fresca.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter size-full wp-image-10609\" src=\"https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/13.jpeg\" alt=\"\" width=\"100%\" srcset=\"https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/13.jpeg 1600w, https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/13-300x135.jpeg 300w, https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/13-800x360.jpeg 800w, https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/13-768x346.jpeg 768w, https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/13-1536x691.jpeg 1536w\" sizes=\"(max-width: 1600px) 100vw, 1600px\" \/><\/p>\n<p>Este es el resultado total que sale con las cantidades indicadas.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter size-full wp-image-10610\" src=\"https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/14.jpeg\" alt=\"\" width=\"100%\" srcset=\"https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/14.jpeg 1600w, https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/14-300x135.jpeg 300w, https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/14-800x360.jpeg 800w, https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/14-768x346.jpeg 768w, https:\/\/www.giusseppe.net\/blog\/wp-content\/uploads\/2022\/04\/14-1536x691.jpeg 1536w\" sizes=\"(max-width: 1600px) 100vw, 1600px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredientes para 2 personas: 250g de Tagliatelle fesco. 100g de salm\u00f3n aumado. 200ml de nata para cocinar 1 cebolla 1 calabac\u00edn 40g de queso gorgonzolla Cortamos en juliana la cebolla y con un pelador de patatas hacemos cintas de calabac\u00edn. Rehogamos la cebolla y cuando est\u00e9 transparente a\u00f1adimos el calabac\u00edn en una sart\u00e9n profunda en &#8230; <a title=\"Tagliatelle al huevo con salm\u00f3n en salsa de nata con cintas de calabac\u00edn\" class=\"read-more\" href=\"https:\/\/www.giusseppe.net\/blog\/archivo\/2022\/04\/22\/tagliatelle-al-huevo-con-salmon-en-salsa-de-nata-con-cintas-de-calabacin\/\">Read more<span class=\"screen-reader-text\">Tagliatelle al huevo con salm\u00f3n en salsa de nata con cintas de calabac\u00edn<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[69,233,94,117],"tags":[96,118,186],"class_list":["post-10596","post","type-post","status-publish","format-standard","hentry","category-confidencias","category-detalles","category-fotografia","category-recetas","tag-detalles","tag-gastronomia","tag-recetas"],"_links":{"self":[{"href":"https:\/\/www.giusseppe.net\/blog\/wp-json\/wp\/v2\/posts\/10596","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.giusseppe.net\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.giusseppe.net\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.giusseppe.net\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.giusseppe.net\/blog\/wp-json\/wp\/v2\/comments?post=10596"}],"version-history":[{"count":1,"href":"https:\/\/www.giusseppe.net\/blog\/wp-json\/wp\/v2\/posts\/10596\/revisions"}],"predecessor-version":[{"id":10611,"href":"https:\/\/www.giusseppe.net\/blog\/wp-json\/wp\/v2\/posts\/10596\/revisions\/10611"}],"wp:attachment":[{"href":"https:\/\/www.giusseppe.net\/blog\/wp-json\/wp\/v2\/media?parent=10596"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.giusseppe.net\/blog\/wp-json\/wp\/v2\/categories?post=10596"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.giusseppe.net\/blog\/wp-json\/wp\/v2\/tags?post=10596"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}