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.


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:

Saroj said...

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

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