My house's penne with salmon.
A winter dish, certainly, that in my house is ritually prepared for Christmas Eve.
We have never had a Christmas Eve dinner but this dish is never missing.
Very tasty, I assure you.
If you want to know the recipe, I refer you to the post in which I wrote it here.
Have you ever tasted this dish?
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Photo taken with Canon EOS M100 and lens Canon EF-M 22.
Penne with salmon, the recipe.
At my house, Christmas Eve dinner is almost always penne with salmon.
Today I decided to write you my home recipe.
Ingredients (I won't indicate the quantities of the ingredients as they vary greatly depending on taste):
– Smoked salmon
– Olive oil
– Onion
– Brandy (or you can vary with vodka)
– Cream
– Parsley
– Penne rigate
First, boil some salted water to cook the pasta and in the meantime prepare the sauce to season it.
In a pan, heat the oil and the finely chopped onion to make a little soffritto.
Once the onion starts to brown, add the smoked salmon that we previously cut into strips (or into pieces, depending on your taste); just enough time to heat the salmon and deglaze with brandy (or vodka) and, once the liquid has evaporated, turn off the heat.
Now wait for the pasta to be ready; a minute before the pasta is ready, add the cream to the pan with the salmon and turn on the heat; do not add too much cream now, if you see that the pasta is too dry you can always add a little later. The cream must not cook but only heat up slightly.
Add the pasta and sauté everything for a couple of minutes adding the chopped parsley. I don't like parsley so you won't see it in my photos.
And that's it: the dish is ready!
Here's the photo:
Photo taken with Canon EOS M100 and lens Canon EF-M 22.
