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| FARFALLE (BOWTIE) PASTA WITH SMOKED SALMON |
| Yields: 4 servings |
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| INGREDIENTS |
1 lb box of farfalle (bowtie) pasta
2 T butter, unsalted
1 bunch (or 8 medium) green onions
1 qt Italian roma tomato, peeled, in juice
1/3 C cream
4 oz Scottish smoked salmon
1 T cognac
to taste salt and pepper
Italian parsley for decoration
parmesan cheese
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| METHOD |
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Peel green onions. Use white part only. Chop onions fine.
n a sauté pan, melt butter, add onions, sauté, do not burn onions.
In a blender, put tomatoes and blend for a few seconds until smooth. Add to the onion and butter mixture and cook for 15 minutes.
After it comes to a simmer, add salt, pepper to taste and the cream.
Chop smoked salmon fine and keep aside.
Wash parsley, dry it, chop it and set aside.
Put a pot of water on. When it comes to a boil add salt to it. Add pasta and cook until al dente. Drain well then return pasta to the pot.
Add the sauce, smoked salmon, cognac and stir.
Serve in dishes. Sprinkle parsley and parmesan. |
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