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Faryalle With Smoked Salmon & Vodka

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  Farfalle 12 Ounce (340 Gram, About 6 Cups, About 11/2-Inch Size)
  Olive oil 1 Teaspoon
  Shallot 1 Small, thinly sliced
  Pear tomatoes 6 Ounce, peeled, seeded, and chopped (4 Small Roma Type, About 170 Gram)
  Half and half 160 Milliliter (2/3 Cup)
  Vodka 45 Milliliter (5 Tablespoon)
  Chopped fresh dill/1/2 teaspoon dried dill weed / to taste 2 Tablespoon
  Ground nutmeg 1 Pinch
  Sliced smoked salmon/Lox 6 Ounce, cut into bite size strips (170 Gram)
  Dill sprig 3
  Ground white pepper To Taste

1. Bring 12 cups (2.8 liters) water to a boil in a 5- to 6-quart (5- to 6-liter) pan over medium-high heat. Stir in pasta and cook just until tender to bite (8 to 10 minutes); or cook according to package directions. Drain well and keep warm.
2. Heat oil in a wide nonstick frying pan over medium-low heat. Add shallot and cook, stirring often, until soft but not browned (about 3 minutes). Stir in tomatoes; cover and simmer for 5 minutes. Add half-and-half, vodka, chopped dill, and nutmeg. Increase heat to medium-high and bring to a boil. Cook, stirring often, for 1 minute.
3. Add pasta and mix thoroughly but gently. Remove from heat and stir in salmon. Transfer to a serving platter. Garnish with dill sprigs. Offer white pepper to add to taste

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Faryalle With Smoked Salmon & Vodka Recipe