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Farfalle con Salmon, Fresco (o Affumicato), Funghi, Piselli e Panna



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Bob's Farfalle con Salmon, Fresco (o Affumicato), Funghi, Piselli e Panna Recipe


Ingredients

3-4 T extra-virgin olive oil
2 cloves of garlic, peeled and slightly crushed
8 oz fresh white mushrooms (or other fresh type), thickly sliced
8 oz farfalle (DeCecco or Barillo brand)
2 T butter, unsalted
1 T extra-virgin olive oil
2 T shallots, chopped
8 oz fresh salmon (or 6 oz smoked salmon), cut into small slivers about the same size as the pasta
¼ c brandy (or rum, whiskey or cognac)
½ c frozen peas, thawed
¾ c heavy whipping cream
salt and pepper
¾ c imported parmesan, freshly grated, plus extra for the table
1 T (heaping) fresh parsley, chopped, plus extra for garnishing

Note: You can reserve a cup of the pasta water in case your sauce becomes too thick and needs to be thinned.

Place a large pot of water over high heat. You need to cook the mushrooms first. Heat the 3-4 T of olive oil in a medium skillet, add the garlic and sauté until it begins to turn brown, then remove and discard it. Add the mushrooms (it will seem like too many) and toss until they are thoroughly coated with the oil, then season with salt and pepper. Cook over medium heat, stirring constantly, until they release their liquid, then increase the heat to high and cook until all the liquid appears to be gone. Transfer the mushrooms to a sieve to drain any remaining liquid.

When the water boils, add salt and bring back to a boil, then add the farfalle and stir. After about 10 minutes begin the cream sauce by heating the butter and 1 T of olive oil over medium heat in a skillet that will later hold the pasta. Add the shallots and cook until they’re soft.

Add all of the fresh salmon slivers to the skillet and cook just until it begins to change color. (If using smoked salmon, which requires no cooking, add only 4-5 slivers to the skillet and cook just until it starts to change color.) Increase the heat to high, add the brandy and let it boil until it is nearly cooked away. Add the mushrooms and peas and let simmer for a few minutes. Add the cream. Bring to a boil, then lower the heat and simmer for a few minutes. Add salt and pepper to taste. (If using smoked salmon, add pepper only to the sauce because smoked salmon is often salty.)

If the pasta isn’t done yet, turn the heat off under the skillet. When the pasta is almost al dente, drain and add it to the skillet. Turn the heat up to medium-high. Toss the pasta vigorously in the sauce (and if using smoked salmon add the remainder here). Add the cheese in small amounts and toss each time. Add the parsley and toss. Continue to toss the pasta until all of the sauce is clinging to the pasta. The dish shouldn’t be saucy. Garnish with parsley before serving. Now you’re ready to eat.

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