Wednesday, 8 February 2012

Salmon and Red Caviar Farfalle

This is a perfect dish for an elegant dinner. Super easy to prepare and gorgeous! Serve along with a bottle of rosé champagne.

Salmon and Red Caviar Farfalle

Ingredients for 4:
400 gr of farfalle pasta
200 gr of sliced smoked salmon (or sturgeon)
a small jar of red caviar (the better the quality the better the result)
½ small onion
150 ml of single cream (or double cream if you prefer)
a knob of butter
a spring of dill
a pinch of salt (+ one spoon of salt for the water for boiling the pasta)

How to prepare:
Put a large pot full of water on the stove at maximum heat. Finely chop the onion. Put it in a large pan with the butter. Brown the onion at low heat. Cut the salmon in small pieces and when the onion is golden add it in the same pan. Cook it at low heat for 3-4 mins stirring from time to time. Then add the cream (and if you use double cream also a couple of spoons of hot water. Season with salt and cook for 3-4 minutes more.
When the water in the pot is boiling add the salt and the farfalle and boil them for the recommended time. Then drain the pasta and turn it in the pan with the sauce. Stir well and add the chopped dill.
Divide the pasta into four plates and sprinkle with the red caviar. Serve immediately.

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