Let's prepare a delicious hot dish of farfalle with salmon in cheese sauce. Italians call pasta in the form of bows farfalle and prepare a variety of dishes from them. At home, a dinner of bow pasta and fresh salmon can be prepared within 20 minutes and feed the family an incredibly delicious farfalle with salmon, cheese and cream.
Ingredients for 4 – 5 servings:
1. Put a pan of water to heat. To properly cook farfalle or other pasta, you need to take at least three liters of water. As soon as the water starts to boil, add salt and add the farfalle. If possible, it is better to buy a pack from Italian manufacturers. Cook exactly one minute less than indicated on the package, then the farfalle will turn out al dente, which is how Italians eat them.
2. While the pasta is cooking, pour the cream into a saucepan and heat it to a boil.
3. Dissolve processed cheese in them.
4. Remove the skin from the salmon and cut into cubes, 2 by 2 cm.
5. Place the salmon in a saucepan with the cream and cheese. Add pepper and cook over low heat for eight minutes.
6. Drain the water from the finished farfalle.
Top each serving of pasta with salmon cheese sauce, add herbs and serve.
It is important to note that the combination of cheese and salmon cooked in cream gives the pasta an unusual, pleasant taste, reminiscent of crab or shrimp meat.
I present to you all the goodies - the delicacy and favorite of our family - Farfalle with salmon! Despite all my dislike for fish, I gobble this one up by both ears, slightly inferior in speed only to my husband :). This recipe was spotted by my man in a restaurant" Napule". The verdict was not subject to appeal: "I want the same thing! Cook it for me!" I managed to make this dish about the 7th time. Before that, I scoured the entire Internet in search of it, but I never found a recipe. Thanks to Sasha Sobol (chef of "Ward No. 6") and the cooks from "Kings and Cabbage", who answered some of my questions and gave me some tips. With their own efforts and the advice of others, the dish was a success and has taken root in our family! The dish is prepared very quickly and easily, but without knowing the basic things you are unlikely to succeed.
Ingredients (for 3-4 servings):
How to reheat: This dish cooks so quickly that there is no point in cooking it for several days - it is better to make it fresh, but (!) if you have pasta left, put it in the refrigerator, and when you reheat, add cream and add a little more salt. When it warms up a little, start stirring. If you miss the moment, the paste will figuratively burn with all the ensuing consequences - brown stains, etc. My husband almost burned me once
The fish in this recipe turns out tender, and the sauce perfectly complements the taste. Farfalle with trout in cream sauce is one of my most successful recipes. This is a not-so-everyday dish.
I can admit that I am lucky - my husband can eat pasta dishes at least three times a day. I’m glad that pasta can be prepared with almost any product that is in the refrigerator and at the same time spend a minimum of time.
Separate the fish from the bones and cut into small pieces. Before cooking, sprinkle the trout with a mixture of fish spices, pour in lemon juice and leave to marinate for 5-7 minutes.
At this time, set the pasta to cook.
Peel the garlic, cut it into slices and lightly fry in vegetable oil. Add trout to garlic. The fish must be fried on all sides over high heat.
As soon as the fish is ready, after about 2-3 minutes, reduce the heat, add cream, salt, and spices. I added nutmeg, about ¼ teaspoon, and a little curry for color.
After 5-7 minutes, as soon as the creamy sauce has thickened, add dill and turn off the heat.
Pour the sauce over the finished pasta, add cheese and serve immediately.
Tender pasta with red fish and creamy white wine sauce - what could be better? I just love this pasta - it's incredibly tasty and very easy to prepare. In addition, if you take farfalle - beautiful pasta, the name of which translates as butterflies, it turns out just wonderful.
Cutting trout, photo.
Three Parmesan cheeses, photo.
Cutting onions, photo.
Frying fish, photo.
Frying onions, photo.
Add white wine, photo.
Cream sauce, photo.
Farfalle with trout and cream sauce, photo.
Italian parmesan can be replaced with Lithuanian parmesan, trout with salmon or salmon. You can use inexpensive Italian or Chilean wine for sauces.
Cooking time: 25 min
Number of servings: 3
Type of dish: dinner
Culinary tradition: Italy
What can you cook for dinner quickly, without unnecessary hassle and expense? Of course, pasta! Even 30 years ago, when the word “pasta” was used, a resident of the Soviet Union imagined some kind of substance ground to a homogeneous consistency, but, fortunately, today everyone already knows that pasta is the general name for all pasta products that came from Italy. There are more than 500 types in total, but the most common are, of course, cannelloni, conchiglia, linguine, pene, fettuccine and farfalle.
Farfalle (butterflies/bows) are usually served with tomato sauces, vegetables or various types of greens. But now such a dish as farfalle with salmon is becoming more and more popular. This recipe can be found in the most sophisticated restaurants. Pasta prepared in this way is a rather high-calorie dish, since it contains creamy sauce, but it is simply impossible not to try it.
It’s better, of course, to make bows/butterflies yourself, but now you can buy them in the store. Therefore, cooking begins with cutting the fish. The salmon must be washed, gutted, peeled, skinned and the meat cut off the bones. After that, the resulting fillet must be cut into pieces, sprinkled with salt and pepper and quickly fried in olive oil.
Now you need to peel the onion and garlic, chop and add to the pan with the fish. Mix everything and simmer until the onion becomes transparent. After which you can add cream and finely chopped herbs (oregano, basil). Simmer the sauce with salmon over low heat for 3-4 minutes until thickened. At the same time, it must be stirred constantly so that it does not burn.
It's time to boil the farfalle. The recipe for this pasta is simple. Salt is added to boiling water (1 liter of water per 100 g of pasta) and the farfalle is immediately added. Salt raises the temperature of the water by several degrees, and the pasta is boiled only at maximum temperature, so add it immediately after the salt. There should be enough space in the pan; you cannot cover the pasta with a lid. If you use store-bought farfalle, they cook for 8-10 minutes (check the packaging for the exact time). The end result should be al dente pasta, that is, slightly firm. It will reach the desired condition under hot sauce.
The finished farfalle can be placed in a colander and allowed to drain, or you can simply remove it from the water with a slotted spoon and place it directly onto portioned plates. In any case, when the pasta is on the plates, salmon in cream sauce is immediately placed on it and served. In general, this is considered a separate dish for dinner or lunch, but sometimes you can serve it with a green salad. Farfalle, the recipe for which already contained greens as one of the ingredients, can also be combined with a green salad. Since the dish contains fish, chilled white wine is served on the table.