Silversea Cooks: Tagliatelle all’Amatriciana

Culinary Director and renown Silversea Chef, Rudi Scholdis and with his Silversea partner, Alberto Colombo, show off their master chef skills in their floating kitchen aboard the Silver Muse. If this doesn’t make you hungry and starving for a spectacular cruise sailing, I don’t know what will.

Amatriciana Sauce

  • Cheek Lard
  • Onion
  • Tomato Sauce
  • Bay Leaf
  • Chili Peppers

Blended your tomatoes to a smooth consistency and add cheek lard, onion, chili peppers, and a few bay leaves to top it off. Then, lightly cook your Tagliatelle pasta in plenty of salted water until al dente! Once the pasta is cooked, add the sauce and a little bit of cooking water if needed. Voila, enjoy!

Bring your empty stomach to your travel advisor and plan your dining experience for you Silversea cruise today and ask them about how you can refine your taste buds both on the ship and off!

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