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Pappardelle and smoked salmon

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Origin of dish:  Italy
Type of cooking:  Hob
Preparation time: 10 minutes
Cooking time: 10 minutes
Ingredients (serves 4):


Cut fish into slices of about 1cm in width. Sprinkle with dill, chilli and olive oil and leave to marinate.
Cook pasta in salt water, following instructions on packet.
Strain, put back into pan and keep warm.
Chop butter into small pieces, add to pasta and melt over a low heat, taking care that the pasta does not catch.
Add strips of salmon and marinade, mix carefully.
Cover and leave to cook over a low heat for 2 minutes until the salmon if heated through.
Serve with grated parmesan.
Advice: Pappardelle is a wide, flat ribbon pasta, which is also served with meat sauces, such as bolognaise. Cook until tender and stir carefully.
Recommended Wine: Pinot Noir, or Pinot Blanc d'Alsace

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