Cappellini with salmon, vodka, lemon and dill
4 servings
90 minutes
Capellini with salmon, vodka, lemon, and dill is a refined dish of Italian cuisine that combines the tenderness of 'Angel Hair' pasta with the rich flavor of salmon and the aroma of fresh dill. Vodka adds depth to the sauce, softening the creamy base, while lemon zest and juice provide a refreshing tang. This dish likely originated in restaurants aiming to blend classic Italian pasta with unique ingredients. The creamy-citrus sauce makes it perfect for dinner in warm company or a romantic evening. The presentation is elegant and fragrant, with each bite filled with harmony of flavors. Capellini quickly absorbs the sauce, ensuring a creamy texture and richness. It's an ideal combination for connoisseurs of gastronomic pleasure!
1
Sprinkle the salmon fillet with salt and pepper to taste. Line the bottom of the pan with foil greased with olive oil, place the fish on it, and put it in an oven preheated to 150 degrees. After 7 minutes, cover the fish with a second sheet of foil and bake for another 7-9 minutes.
- Salmon: 350 g
- Salt: to taste
- Ground black pepper: 0.3 teaspoon
- Olive oil: 1 tablespoon
2
While the salmon is baking, heat oil in a 3-liter saucepan and add finely chopped onion. Sauté until soft (about 6 minutes), then add broth, cream, vodka, salt (1/4 teaspoon), and cook over moderately high heat for about 40-50 minutes.
- Olive oil: 1 tablespoon
- Onion: 1 head
- Chicken broth: 3 glasss
- Cream 20%: 1 glass
- Vodka: 0.3 glass
- Salt: to taste
3
When the sauce reduces to 2 cups, remove the pot from heat, add finely chopped dill, grated lemon zest and juice, black pepper, and mix thoroughly.
- Dill: 3 sprigs
- Lemon zest: 0.5 teaspoon
- Lemon juice: 2 tablespoons
- Ground black pepper: 0.3 teaspoon
4
Pour half a glass of sauce into a separate container. In the pot with the main sauce, add finely chopped salmon, place over medium heat, and cook for 3 minutes without bringing to a boil.
- Salmon: 350 g
5
Meanwhile, boil water for the pasta (6 liters), adding salt (2 tablespoons). When you add the fish to the sauce, simultaneously drop the capellini into the boiling water. Cook the pasta for 1 minute less than the package instructions. Then drain the pasta, reserving half a cup of pasta water.
- Paste ""Angel Hair"": 350 g
- Salt: to taste
6
Mix the pasta with the sauce that does not contain salmon. If the pasta is dry, add a little pasta water.
- Chicken broth: 3 glasss
7
Serve the pasta topped with salmon sauce.