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:
- Clean the salmon, removing the skin. Then slice the fish into strips or cubes.
- 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.
- Then add the salmon and let it sear, stirring to evenly cook. If you have brandy, pour over the fish.
- When the brandy has evaporated, I added some chopped tomatoes and diced zucchini and let that saute a bit.
- Then add the cream, then salt and pepper, and let it cook for a couple of minutes.
Directions for the pasta:
- Set a pot of water on high heat for the pasta. Once the pot is boiling, salt the pasta water.
- Cook the farfalle for 15 minutes or until al dente.
- 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.
- 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.