3-13…Pappardelle with Salmon,
asparagus and mushrooms in a butter-lemon-wine sauce with sundried cherry
tomatoes.
There was some fine dinning at 803
Madison St. tonight! Unfortunately
I don’t have a name for this dish.
INGREDIENTS:
Pappardelle…Al Dente
Pasta brand
Salmon cut into bite
size pieces
Asparagus
White mushrooms, sliced
Sundried cherry
tomatoes, coarsely chopped
Heavy cream or whole
milk, about 1/3 cup
Garlic and shallots
Dry basil, dill and
oregano
Fresh parsley
Dry white wine
Butter
Fresh lemon juice
Red pepper flakes
PROCESS:
Cook the garlic,
tomatoes, and shallots with the red pepper flakes in olive oil. Then add the asparagus, mushrooms, and
herbs and cook over low-medium heat.
After 5 minutes (not critical) add the wine and simmer for another few
minutes before adding the salmon, butter, and lemon juice.
About 4-5 minutes before
the pasta is ready add the cream or whole milk and stir. Mix in the pasta when it is ready,
drizzle with olive oil, and serve.
COMMENTS:
Keyth joined us for
dinner tonight, It took some badgering on my part, but he finally admitted this
was a ten. P and I agreed.
1 comment:
I was looking for this food how make and you provided me the same. Thanks very much.
Tuscani pastas
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