Tuesday, March 13, 2012

3-13…Pappardelle with Salmon, asparagus and mushrooms

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.


Pappardelle…Al Dente Pasta brand
Salmon cut into bite size pieces
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
Fresh lemon juice
Red pepper flakes


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.


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:

Saroj said...

I was looking for this food how make and you provided me the same. Thanks very much.

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