Pasta, everybody loves pasta! If you’re looking for a dish that suits all palates and can be ready in about 30 minutes, your wish is my command.
This is a dish that your body will thank you for; as salmon is rich in proteins and omega-3 fats and low in calories. Pasta never says no to anything, in fact, it’s standing with its arms wide open ready to create a temptingly tasty combination with the salmon.
Time to prepare: 15 minutes
Time to cook: 15 minutes
Difficulty: Easy Continue reading Creamy Salmon Pasta
2 cups rice (preferably Italian)
1/2 onion, chopped
3 tbsp oil
4 cups broth, boiling
5 tbsp grated parmesan
1 tbsp butter
1 envelope Italian saffron
1/2 glass wine
Stir fry onion in oil, until golden.
Add rice and stir fry for 1-2 minutes. When it begins to stick to the pan, add wine.
When this has evaporated, keep the heat medium and add broth, 1 ladle at a time when the previous one has almost all evaporated. Half way dilute the saffron in broth and keep adding as described. Stir constantly, until rice is cooked (about 25-30 minutes).
Salt, add butter and parmesan and serve hot right away.
2 lb thin scaloppine (thinly sliced veal cutlets)
100 g prosciutto
1 leaf fresh sage for each piece of meat (or some dry sage)
4 tbsp oil
Flatten the scaloppine to a thickness of 1/4″ or less with a rolling pin or a mallet.
Over each scaloppine place a piece of prosciutto and a fresh sage leaf,.
Add a pinch of salt, a little pepper, then pin together with a toothpick.
Heat up oil in frying pan, over medium-high fire and saute the meat no longer than 2-3 minutes per side, starting with the prosciutto side.
3/4 lb pasta, preferably fettuccine
4 oz smoked salmon,
1 1/2 cups diced tomatoes
1 small onion, chopped
2 cloves garlic, minced
2 tbsp olive oil
1 cup Bechamel sauce
salt and pepper to taste
First make the Bechamel sauce
Melt the butter in a small saucepan over medium heat.
Add the flour and cook, stirring, for about 1 minute.
Wisk in the milk, stirring until the sauce is smooth and thickened. Remove from stove.
In a large skillet heat up the olive oil.
Add onion and garlic and cook over medium heat until soft.
Cut the salmon into slivers. Add it together with the white sauce to the skillet.
Stir occasionally, over low-medium heat, for about 5 minutes to allow flavors to blend.
Add the tomatoes and stir until heated through. Season with salt and pepper to taste.
Place the cooked noodles in the skillet and mix well, over low-medium heat. Serve immediately.
400 g fettuccine pasta
6-8 oz cooked ham, diced
1 egg yolk
1/2 cup heavy cream (20-35%)
grated parmesan cheese
grated romano cheese
4 tbsp butter
Cook (boil) the pasta according to package directions. Better keep it al dente
Melt the butter in a skillet and stir fry the ham 2-3 minutes.
Drain the fettuccine and return them back to the pan, over a low fire.
Add ham, egg yolk, pepper and cream. Stir well.
Add abundant cheese, stir and serve hot, preferably in preheated dishes.