This is Italian cooking at it's best. It's quick--but not rushed. It's simple, yet authentic. But most importantly--it's easy and it tastes amazing. Unless you're one of those people who pretends to dislike smoked salmon (but in reality, haven't even tried it) then you'll love this dish.
Ingredients
Method
Fill a large pot with lightly salted water, bring to the boil on the stovetop for the pasta.
Saute the shallots in a deep pan with 2 tablespoons of oil. Then add the smoked salmon. Stir and cook for a couple of minutes over medium heat. Add the dry white wine and let it reduce somewhat over high heat. Cook for another 2 minutes over medium heat, then set aside.
Add the fettuccine to the boiling pot of water and cook to packet instructions (usually 7 - 11 minutes).
Put the ricotta cheese, chopped parsley, a splash of pasta cooking water, a pinch of salt and pepper, and the grated zest of half a lemon in a bowl. Stir vigorously into a smooth cream. If the cream seems too dry or hard, add some of the pasta cooking water.
Return the pan with the salmon back to the heat. Put the fettuccine directly into the salmon and stir in the ricotta cheese mixture, gently stirring (or do the toss/flippy thing if you're brave) until well blended. Shower with Dill and serve immediately.
Smoked Salmon Fettuccine
Serves: 4 People
Prepare Time: 10 mins
Cooking Time: 15 mins
Calories: -
Difficulty:
Easy
This is Italian cooking at it's best. It's quick--but not rushed. It's simple, yet authentic. But most importantly--it's easy and it tastes amazing. Unless you're one of those people who pretends to dislike smoked salmon (but in reality, haven't even tried it) then you'll love this dish.
Ingredients
Method
Fill a large pot with lightly salted water, bring to the boil on the stovetop for the pasta.
Saute the shallots in a deep pan with 2 tablespoons of oil. Then add the smoked salmon. Stir and cook for a couple of minutes over medium heat. Add the dry white wine and let it reduce somewhat over high heat. Cook for another 2 minutes over medium heat, then set aside.
Add the fettuccine to the boiling pot of water and cook to packet instructions (usually 7 - 11 minutes).
Put the ricotta cheese, chopped parsley, a splash of pasta cooking water, a pinch of salt and pepper, and the grated zest of half a lemon in a bowl. Stir vigorously into a smooth cream. If the cream seems too dry or hard, add some of the pasta cooking water.
Return the pan with the salmon back to the heat. Put the fettuccine directly into the salmon and stir in the ricotta cheese mixture, gently stirring (or do the toss/flippy thing if you're brave) until well blended. Shower with Dill and serve immediately.
