Farfalle al salmone

IMG_20171008_220954.jpgAdapted from Cucinaconoi and Mediterranealicious

Ingredients, For 4 portions:

  • 500 g of fresh tagliolini (or 360 g dried pasta)
  • 500 g of fresh salmon
  • 300-350 g of heavy cream
  • 2 spoonfuls of grated parmesan cheese
  • 40 g of brandy (optional — I had sherry)
  • 15 g of minced shallot (I had red onion)
  • 40 g of butter
  • 1 beefsteak tomato (Roma would have been better)
  • 1/2 zucchini
  • a little branch of dill (I used parsley)
  • a spoonful of extra virgin olive oil
  • salt and pepper

Directions for the salmon:

  1. Clean the salmon, removing the skin. Then slice the fish into strips or cubes.
  2. Add the butter to the saute pan, add a spoonful of EVOO and the chopped shallot and let it pan-fry at a very low heat.
  3. Then add the salmon and let it sear, stirring to evenly cook. If you have brandy, pour over the fish. 
  4. When the brandy has evaporated, I added some chopped tomatoes and diced zucchini and let that saute a bit.
  5. Then add the cream, then salt and pepper, and let it cook for a couple of minutes.

Directions for the pasta:

  1. Set a pot of water on high heat for the pasta. Once the pot is boiling, salt the pasta water.
  2. Cook the farfalle for 15 minutes or until al dente.
  3. When the pasta is ready, add it directly into the pan with a sieve; then add in half a ladle of the pasta water to bind the sauce.
  4. Sprinkle on some chopped parsley, some salt if necessary and let it pan fry for a bit, stirring. Switch off the stove, add some freshly grated parmesan. Garnish with some parsley as desired. Serve.

This YouTube video is a fresh salmon tagliolini recipe, an alternative to the classic pasta with smoked salmon; if you want, you can use 100-120 g. of smoked salmon instead of fresh. I couldn’t find a good price on smoked salmon, so I picked up 1 lb. of fresh salmon from Trader Joe’s. Enough for 3 generous portions, or 4 modest ones.

~Jessica

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