Friday, October 31, 2008

Farfalle con Salmone Affumicato e Panna (Smoked Salmon and Cream with Butterfly Pasta)

The third of four recipes featured in Diane Nocentini and Madeline Armillotta's video cooking blog entry:

Serves 4

Preparation time: 10 minutes
Cooking time: 10 minutes

2/3 cup butter
2/3 cup smoked salmon, cut into small pieces
1 tablespoon whiskey
3/4 cup heavy cream
1 pound butterfly (bowtie) pasta

Melt the butter in a nonstick saucepan over medium heat, and mix in the salmon. Add the whiskey and stir, until it has evaporated. Add the cream and stir gently until heated through. Adjust the flavor with a little salt, if necessary. Bring a large saucepan of salted water to a boil and cook the pasta for the specified time on the package, and drain. Mix the pasta with the sauce, and serve immediately.

VARIATION: Half an onion may be chopped and sauteed in the butter, prior to adding the salmon.

Picture courtesy of Wikimedia Commons.

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