Farfalle with Salmon and Mushrooms
calories: high
category: first course
cost: medium
difficulty: medium
preparation time: 60
Ingredients
Farfalle 400 gr.
Smoked Salmon 100 gr.
Dried Mushrooms 20 gr. Cream 1 dl.
Onions 1
White wine 1 dl.
Extra virgin olive oil 2 tablespoons
Parsley a pinch Salt
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Wine Tips
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Smoked Salmon 100 gr.
Dried Mushrooms 20 gr. Cream 1 dl.
Onions 1
White wine 1 dl.
Extra virgin olive oil 2 tablespoons
Parsley a pinch Salt
See our
Wine Tips
for your meals
Preparation Seep the mushrooms in hot water and milk for 15 to 20 minutes. In the meantime, sauté the sliced onion in the oil in a large enough pan where you will put the pasta later. When it is golden brown, add the drained mushrooms and let them brown on a high heat and bathe with the wine when they tend to stick. Add the salmon cut into strips and the salt and cream and switch off.
Boil the pasta in plenty of water and drain al dente and put it into the pan with the sauce. Raise the heat and fold the sauce in well quickly adding a little of the water you have boiled the pasta in, to make it more creamy.
Sprinkle with parsley and serve straight away. The Chef's tips Instead of using cream, you can make a rapid béchamel sauce with a little flour and butter. The taste of the mushrooms and the salmon will be more pronounced. We recommend Leverano Rosé to be drunk with this recipe. Curiosity This is a pasta recipe you can prepare at any time as dried mushrooms and smoked salmon keep well over time.
Boil the pasta in plenty of water and drain al dente and put it into the pan with the sauce. Raise the heat and fold the sauce in well quickly adding a little of the water you have boiled the pasta in, to make it more creamy.
Sprinkle with parsley and serve straight away.
