Delicate farfalle with salmon. Farfalle with salmon: cooking features, recipe description, photo Original recipe with vodka

Calories: Not specified
Cooking time: Not indicated

Cozy summer evening. A thunderstorm passed in the morning, the midday heat dried up the puddles, but left them fresh and clean. You can breathe easily and think joyfully. I want to smile, love and share. This is what I propose to do at dinner today. Invite your best friends over and let them grab a bottle of white wine along the way. Place a small table in the yard under a spreading pear tree and cover it with a frivolous checkered tablecloth. Arrange the candlesticks - let the lights flicker, whisper about something, wink at each other. Take out those huge glasses - today standard wine glasses are not appropriate, today you need pot-bellied, proud, luxurious beauties, in which wine from sauvignon or chardonnay, muscat or riesling turns into a special drink - a tart reason for long conversations, an easy basis for intimate revelations, an important reason for intimacy and togetherness.
Don't worry, you'll have time to cook dinner. Today you shouldn’t fill the table with three salads and five appetizers; make do with one very tasty dish that will leave an aftertaste of friendly gatherings, pleasant chatter about everything and nothing, the ease and correctness of what is happening. I offer you a fifteen-minute option - you won’t get tired, you won’t use a sea of ​​dishes, and you won’t come running to the table shaggy and wearing an apron. Prepare pasta with salmon - it is incredibly tasty, easy and perfectly suits this evening - warm, fresh, joyful and light.

Ingredients:

- 400 g of pasta (preferably large: farfalle, fettuccine, penne);
- 300 g red fish fillet (salmon, trout);
- 50 g butter;
- 100 ml low-fat cream;
- 2-3 cloves of garlic;
- 2-3 tbsp. l. olive oil;
- 50 g parmesan;
- salt, white pepper to taste.

How to cook with photos step by step

1. Place a pan of water on the stove - the container should be large enough, pasta likes it to be spacious and not cramped during cooking. Salt, add olive oil. After the water boils, add the pasta, stir, wait for it to boil again, reduce the temperature and cook over medium heat until done - the farfalle should not be soft, leave it al dente - when the pasta seems to be ready, but not quite, when it seems like it’s ready Boil them for another minute. This is the best time to remove the pan from the stove and drain the water. Don’t pour all the liquid into the sink - leave a glass “in reserve”; below I’ll tell you why this is needed.




2. While the pasta is cooking, cut the fish into fairly large pieces.




3. Next, according to the salmon farfalee recipe, heat the butter in a frying pan and add the fish. Fry, stirring occasionally, over medium heat until golden brown. Be careful not to overcook – it is better to slightly undercook the salmon family than to overcook it. Be careful, do not stir too often - the fish is quite tender, and if you disturb it often when frying, it will simply fall apart into pieces. This dish is prepared so simply and quickly that clever housewives can even have time to prepare it while the fish is being fried and the pasta is being cooked.






4. Pour the cream into the frying pan and reduce the heat to low. I had heavy country cream, which I thinned a little with milk.




5. If desired, sprinkle pepper on the farfalle sauce with fish. Squeeze the garlic.




6. Add the pasta and mix gently. And here, pay attention to the treasured glass of water in which the farfalle was cooked - if you think that the pasta sauce is too thick, that there is not enough liquid in the pan, add a little water in which the pasta was cooked. It contains a certain amount of starch and therefore “sounds” differently in the sauce than ordinary water, making it thicker, richer, and more beautiful.






7. Place pasta with red fish on serving plates and sprinkle with grated Parmesan. If you don’t have the opportunity to buy this particular cheese, take any hard “relative”, however, I advise you to still look for Parmesan - it “plays” unusually in this dish, gives it a special note, gives it its own characteristic “zest”.




Also, if you consider yourself a lover of Italian cuisine, we suggest cooking

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.

Farfalle with salmon in cheese sauce: step-by-step recipe

Ingredients for 4 – 5 servings:

• Farfalle (bow pasta) – 350 g;
• Salmon fillet with skin – 350 – 400 g;
• Processed cheese – 70 – 100 g;
• Cream or full-fat milk 200 ml;
• Salt;
• Pepper;
• Greenery.

How to cook farfalle with salmon, cheese and cream

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.

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.

You will need

How to cook

1. Bring water to a boil at the rate of 1 liter per 100 g of pasta. Cut the fish into square pieces and add salt.

   

   Cutting trout, photo.

2. Three parmesan on a fine grater.

   

   Three Parmesan cheeses, photo.

3. Finely chop the onion.

   

   Cutting onions, photo.

4. Quickly fry the fish in a frying pan in olive oil until it is only slightly browned.

   

   Frying fish, photo.

5. We take out the fish, and fry the onion in the oil in which it was fried.

   

   Frying onions, photo.

6. When it browns a little, add white wine and let it evaporate over high heat.

   

   Add white wine, photo.

7. Reduce heat, add cream, Italian herbs and salt. Cook for a few minutes over low heat until the cream thickens a little.

   

   Cream sauce, photo.

8. Mix the finished farfalle with sauce and cheese. Serve immediately garnished with basil.

   

   Farfalle with trout and cream sauce, photo.

There are recipe options

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

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Our dear guests!

It's no secret that we all love to eat well, and one of our favorite dishes is Farfalle with salmon in creamy sauce. Therefore, many people, especially our beloved women, sooner or later wonder: . A simple recipe was written especially for you, which briefly and clearly explains how to cook Farfalle with salmon in cream sauce at home. Here all the recipes are written in simple, understandable words, so even the most inexperienced cook can easily prepare Farfalle with salmon in cream sauce. For this purpose, special recipes have been created with detailed photographs and step-by-step descriptions of the preparation steps. By following the written recipe, you can easily prepare this delicious dish and feel its beneficial properties and impeccable taste. If you, dear readers, after viewing this material still do not understand, how to cook farfalle with salmon in creamy sauce, then we suggest you look at our other recipes.