Farfalle with Salmon Cream

Farfalle with salmon cream is a creamy and tasty first course, perfect for a lunch or dinner that requires a touch of elegance without being too complex. Here’s the recipe with a little Italian twist.

Ingredients

• 320 g of farfalle (or your favorite short pasta)
• 200 g of smoked salmon
• 200 ml of cooking cream
• 1 small shallot
• 1 bunch of fresh dill (optional)
• Extra virgin olive oil
• Salt and pepper to taste
• A splash of white wine
• 1 lemon (grated zest)

Preparation

1. Bring a pot of water to a boil for the pasta, and when it’s boiling, salt it and cook the farfalle according to the package instructions, so that they remain al dente.
2. Meanwhile, finely chop the shallot and cut the smoked salmon into strips or cubes, depending on your preference.
3. In a frying pan, heat a drizzle of oil and sauté the shallot until it becomes transparent.
4. Add the smoked salmon to the pan and let it flavor for a couple of minutes. Deglaze with a splash of white wine and let it evaporate.
5. Pour the cream into the pan with the salmon and shallot, adjust the salt and pepper, and let the cream warm up and slightly thicken.
6. When the pasta is ready, drain it while saving some of the cooking water and transfer it directly into the pan with the salmon cream.
7. Mix well to combine the ingredients, adding some of the cooking water if necessary to make the sauce more fluid. Add the grated lemon zest for a touch of freshness.
8. Serve immediately, garnishing the dish with chopped fresh dill, if you desire an additional touch of flavor.

Trivia

The use of smoked salmon is typical of Nordic cuisines, and cream is often used in Italian cuisine for quick and delicious pasta dishes. Dill is an herb that pairs perfectly with salmon, and shallot adds a more delicate flavor compared to garlic, which could overpower the fine taste of the fish.

Enjoy your meal!