Faryalle With Smoked Salmon & Vodka Recipe
Ingredients
| Farfalle | 12 Ounce, dried | |
| Olive oil | 1 Teaspoon | |
| Shallot | 1 Small, thinly sliced | |
| Tomatoes | 4 Small, peeled | |
| Half and Half | 2/3 Cup (16 tbs) | |
| Vodka | 5 Tablespoon | |
| 2 tablespoons chopped fresh dill or 1/2 teaspoon dried dill weed, or to taste | ||
| Pinch of ground nutmeg | ||
| Smoked salmon | 6 Ounce, cut into strips | |
| Dill sprigs | ||
| Ground white pepper | 1 To taste | |
Directions
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
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
Chef
