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11.7.11

Salmon Pasta Gourmet

Anyone in Italy has (at least once) survived to a boring evening and a very poor fridge just by cooking for a bunch of friends a quick pasta with salmon. But this is a gourmet version that also goes against all the no-Parmesan-on-pasta-with-fish rules! But try it and you’ll remember why sometimes rules have to be broken!

Ingredients for 4 people:
1 gram = 0,035 ounce
500 grams of spaghetti
200 grams of smoked salmon
50 grams of gruyere cheese
20 grams of Parmesan cheese
1 small scallion (brown small onion)
60 grams of butter
5 tablespoons of white wine
3 tablespoons of framboise (a raspberries belgian beer) you can also use any red fruit liqueur, eg. raspberries, strawberries…
3 tablespoons of brandy
350 ml of cream
4 tablespoons of ketchup
chopped parsley

Chop the salmon, the gruyere, the parmesan and the scallion.
In a large skillet melt the butter, add the chopped shallot and wait for it to become transparent (be careful not to darken the butter).
Add 5 tablespoons of white wine and wait for it to evaporate (to be sure that it is evaporated just smell the fumes and check if you still feel the odor of alcohol). Add 3 tablespoons of framboise and wait for it to evaporate. Do the same thing with the 3 tablespoons of brandy.
Add the cream and let the sauce thicken for about 5 minutes. Add 4 tablespoons of ketchup and mix well. Add salt to taste.
Turn off the heat and proceed to cook the spaghetti in salted water until “al dente” (respect the cooking time indicated in the box or even a minute less). While the spaghetti cook, turn on the heat under the sauce and bring it to boil. Add the salmon, the gruyere and the parmesan. Stir vigorously until the cheese melts. Drain the spaghetti and add them to the sauce. Mix well and add a handful of chopped parsley. Serve hot and enjoy your meal.

1 comment:

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