Attachments:
Dough hook,
Pasta roller AT 970,
Tagliatelle slicer AT971,
Finishing grater AT643,
Blender AT338.
We will need:
For the pastry:
Eggs – 4 units.,
Flour – 400 gr,
Filling:
Salmon – 200 g,
Zucchini – 200 gr,
Olive oil – 40 gr,
Garlic – 1 clove,
Cream – 60 ml,
Vodka – 40 ml.
For the sauce:
Parmigiano Cheese – 80g,
Basil – 80g,
Pine nuts – 40gr,
Garlic – 1 clove.
Tagliatelle with salmon, zucchini and pesto sauce for Kenwood Chef Sense food processor
method of preparation:
1. In the bowl of a Kenwood Chef Sense cooking machine add all the ingredients for the dough, knead with the hook. Let the dough rest.
2. Using the grater-shredding attachment, shred the zucchini. Add diced salmon.
3. Saute the garlic in olive oil, add the salmon and fry until golden.
4. Add vodka and flambé. When the alcohol has evaporated, add the cream.
5. Shred the cheese with a special cheese beater for a cheese slicer attachment. Using the blender attachment for the Kenwood Chef Sense food processor, blend ingredients for sauce.
6. Attach the nozzle for rolling pasta, and in portions pass the dough between the rollers, gradually moving the mark of the pasta thickness regulator from 1 to 7.
7. Cut up pasta using the tagliatelle maker attachment.
8. Boil the pasta, season with salmon and zucchini in a cream sauce.
9. Serve and decorate with pesto sauce.
Can anyone who has tried this recipe tell me how well the Kenwood Chef Sense food processor works for making the pesto sauce? I’m considering buying one and want to make sure it’s powerful enough to handle the ingredients. Thanks!
Yes, the Kenwood Chef Sense food processor works extremely well for making pesto sauce. Its powerful motor and sharp blades make it very efficient in handling the ingredients. The processor’s multiple speed settings also allow for precise control, ensuring a smooth and well-blended sauce. Overall, it is a reliable and powerful tool for making pesto sauce and would be a great addition to any kitchen.
This recipe sounds delicious! I’m curious about the pesto sauce. Is it a traditional basil pesto or is there a unique twist to it? Also, can you share any tips on achieving the perfect texture for the tagliatelle? Thanks!
Thank you! The pesto sauce in this recipe is a traditional basil pesto with a blend of fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil. However, you can always add a unique twist by incorporating ingredients like sun-dried tomatoes or spinach for a different flavor profile. To achieve the perfect texture for the tagliatelle, make sure to cook the pasta al dente, which means it should still have a slight bite to it. Additionally, reserve some pasta water before draining as it can help to loosen the sauce and adhere better to the pasta. Don’t forget to toss the tagliatelle in the pesto immediately after draining to ensure it’s evenly coated. Happy cooking!
Can you please clarify if the recipe requires the Kenwood Chef Sense food processor specifically, or can any food processor be used?