Smoked Salmon Pappardelle

Smoked Salmon Pappardelle

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Smoked Salmon Pappardelle

 

 

 

Ingredients

 

200gm of Smoked Salmon cut into thin strips

250gm Pappardelle

1 40gm nob of butter

drizzle of olive oil

½ brown onion finely chopped

1 clove of garlic

1/3 cup of white wine

1/3 cup of cream

1 tablespoon of freshly chopped dill

¼ of lemon juice

Freshly grated parmesan

lemon cheek for serving

 

Method

 

Bring a medium pot of water and 1 teaspoon of salt to the boil.

Using a medium/large saucepan on a moderate heat add you butter and olive oil. Once the butter has melted add your onions and garlic.

Stir for 4-5 mins until translucent.

 

Once your water is boiling add your pappardelle and stir gently till Al Dente.

Use a colander to drain the pasta.

 

NOTE: The sauce takes less then 10 minutes, so add your pasta to the boiling water once your onions are translucent. The pasta and sauce will be simultaneously ready at the same time.

 

Once your onions are translucent, add the wine and stir until it reduces by half. Then add your cream, dill and lemon juice. Stir until the cream just starts to bubble slightly.

 

This is when you are ready to add your pappardelle to the saucepan and gently toss the ribbons through the sauce.

 

Remove from heat and serve with freshly grated parmesan and a lemon cheek

 

Season with salt and pepper

 

This is delicious meal for two…we would recommend sharing a bottle of Prosecco with a dear friend whilst enjoying a warm Autumns day

Smoked Salmon Pappardelle

 

 

 

Ingredients

 

200gm of Smoked Salmon cut into thin strips

250gm Pappardelle

1 40gm nob of butter

drizzle of olive oil

½ brown onion finely chopped

1 clove of garlic

1/3 cup of white wine

1/3 cup of cream

1 tablespoon of freshly chopped dill

¼ of lemon juice

Freshly grated parmesan

lemon cheek for serving

 

Method

 

Bring a medium pot of water and 1 teaspoon of salt to the boil.

Using a medium/large saucepan on a moderate heat add you butter and olive oil. Once the butter has melted add your onions and garlic.

Stir for 4-5 mins until translucent.

 

Once your water is boiling add your pappardelle and stir gently till Al Dente.

Use a colander to drain the pasta.

 

NOTE: The sauce takes less then 10 minutes, so add your pasta to the boiling water once your onions are translucent. The pasta and sauce will be simultaneously ready at the same time.

 

Once your onions are translucent, add the wine and stir until it reduces by half. Then add your cream, dill and lemon juice. Stir until the cream just starts to bubble slightly.

 

This is when you are ready to add your pappardelle to the saucepan and gently toss the ribbons through the sauce.

 

Remove from heat and serve with freshly grated parmesan and a lemon cheek

 

Season with salt and pepper

 

This is delicious meal for two…we would recommend sharing a bottle of Prosecco with a dear friend whilst enjoying a warm Autumns