Farfalle Con Salmone (Pasta With Salmon) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I pulled this recipe from a blog: A.G. Ferrari Foods’ Executive Chef Gianluca Guglielmi has created this easy pasta dish. I haven't tried it yet, but will tonight. I am actually going to make it with leftover Salmon I made last night. I will let you know what I think! *I am going to throw some fresh broccoli in. Ingredients:
3 tablespoons extra virgin olive oil |
2 tablespoons unsalted butter |
4 green onions, including 2 inches of green tops, minced |
2 garlic cloves, minced |
1/2 cup white wine |
3 tablespoons capers packed in salt, rinsed with water |
1 lb salmon fillet |
1 (12 ounce) bag farfalle pasta (bowtie) |
1/4 cup salt (for water) |
sea salt and black pepper |
Directions:
1. In a large saute pan or casserole, saute onions and garlic in oil and butter just until they begin to color. Add wine and capers and bring to a simmer. Add the salmon fillets, cover and poach in this liquid, about 10 minutes per inch of thickness (5 minutes if only half an inch thick). When they are done, remove from heat and flake the salmon apart with two forks.
2. While the salmon is still cooking, cook pasta in 4 quarts of salted water. When it is al dente (approximately 8 minutes), drain it well and add to salmon pan. Toss well and taste for salt and pepper.
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