This indulgent pasta dish is inspired by traditional recipes from Trentino-Alto Adige. One of Italy’s few landlocked regions, the area relies on freshwater fish harvested from its many lakes and saltwater fish that have been smoked or cured, like the smoked salmon in this recipe.
Ingredients:
§ 3 tablespoons olive oil
§ 2 tablespoons unsalted butter
§ 2 shallots, minced
§ 6 ounces sliced smoked salmon, julienned
§ ⅓ cup capers, drained and chopped
§ 1 tablespoon chopped fresh dill or wild fennel
§ ½ teaspoon freshly ground pepper
§ ½ cup brandy
§ 1½ cups heavy whipping cream
§ 1 cup Salsa di Pomodoro (tomato sauce)*
§ 1 pound dry farfalle
§ ½ teaspoon sea salt
Serves 6
Heat the oil and butter in a large sauté pan over medium-high heat. Add the shallots and cook 2 to 3 minutes. Add the salmon, capers, half the dill, and ¼ teaspoon of the pepper. Remove from the heat, add the brandy and light with a match. Return to the heat and carefully swirl the pan to burn off the alcohol. Continue cooking until the liquid has evaporated, 2-3 minutes. Add the cream, bring to a boil, and cook until reduced by half, about 5 minutes. Add the tomato sauce and bring to a boil. Cook 5-10 minutes.
Bring a large pot of salted water to a boil. Add the farfalle and cook until al dente. Drain. Add to the pan, along with the salt and the remaining ¼ teaspoon pepper. Mix well. Sprinkle with the remaining dill.
*See the recipe for one of our favorite Salsa di Pomodoro sauces here: https://www.ilfornaioblog.com/2020/03/27/a-recipe-for-salsa-di-pomodoro/
This post first appeared on Il Fornaio — Authentic Italian Restaurants, please read the originial post: here
