Pasta "Verochka"

3 servings

13 minutes

Pasta 'Verotchka' is an exquisite dish of Russian cuisine, embodying the tenderness of creamy sauce and the sophistication of red fish. Legend has it that it was created for cozy home evenings when one craves something simple yet elegant. Spaghetti soaked in rich creamy sauce gains a special depth of flavor from noble lightly salted trout, while the finishing touches of parmesan and aromatic herbs bring harmony and refinement to the pasta. This dish is perfect for both a romantic dinner and a leisurely family lunch.

Energy value per serving

• Calories: 686
• Proteins: 24.2g
• Fats: 31.1g
• Carbohydrates: 74.2g

Ingredients

• Spaghetti: 300 g
• Cream 33%: 200 ml
• Lightly salted trout: 100 g
• Grated Parmesan cheese: 50 g
• Dried oregano: to taste
• Dried basil: to taste

Cooking steps

1. Boil spaghetti or another suitable pasta until cooked, following the time indicated on the package. No need to salt the water — the fish will provide the salt.

   Required ingredients:

   • Spaghetti: 300 g

2. Meanwhile, finely chop the red fish - it doesn't have to be trout, any fish will do. The amount can vary - just make sure the fish doesn't exceed the pasta.

   Required ingredients:

   • Lightly salted trout: 100 g

3. Heat cream (preferably richer) in a pan and add fish to it. Keep on the heat, stirring constantly and importantly, not bringing to a boil. When the fish loses its color, you can remove the pan from the heat.

   Required ingredients:

   • Cream 33%: 200 ml
   • Lightly salted trout: 100 g

4. Drain the cooked pasta in a colander and add it to the sauce. Or add the sauce to the pasta - whichever is more convenient. Add oregano and basil, and mix.

   Required ingredients:

   • Dried oregano:  to taste
   • Dried basil:  to taste

5. Sprinkle the pasta served on plates with grated Parmesan.

   Required ingredients:

   • Grated Parmesan cheese: 50 g