Farfalle with smoked salmon
2 servings
25 minutes
Farfalle with smoked salmon is an exquisite dish of Italian cuisine that combines tender pasta and aromatic smoked salmon. Farfalle, known for their 'butterfly' shape, hold creamy parmesan and mustard sauce beautifully, giving each bite a rich flavor. The smoked salmon adds a light salty note, creating a harmonious blend with the cream's softness. This dish is perfect for a festive dinner or a cozy evening with loved ones. Its history traces back to the traditions of northern Italy where pasta is often served with fish sauces. Served hot, garnished with freshly ground pepper and an extra portion of parmesan to enhance its rich taste. The flavor is delicate, creamy, with a slight spiciness from the mustard that leaves a pleasant aftertaste. A true delight for lovers of Italian gastronomy!
1
Pour the farfalle into boiling salted water and cook for the time indicated on the package. If you have good Italian pasta (I buy Zara or Barilla), the time on the package will match the time needed for the pasta to become al dente.
- Sea salt: to taste
- Farfalle (bow-tie pasta): 150 g
2
While the pasta is boiling, grate the parmesan on a fine grater and mix it with cream and mustard in a convenient bowl. Add salt and pepper to taste.
- Parmesan (Parmigiano Reggiano): 30 g
- Cream 30% fat: 100 ml
- Dijon mustard: 0.5 teaspoon
- Sea salt: to taste
- Ground black pepper: to taste
3
Cut the salmon fillet into small cubes, removing all bones first.
- Cold-smoked salmon: 150 g
4
When the pasta is almost ready, pour the sauce into the pan and heat it to a boil until all the parmesan melts.
- Parmesan (Parmigiano Reggiano): 30 g
5
Place the salmon in the sauce and warm it up a bit.
- Cold-smoked salmon: 150 g
6
Drain the cooked pasta and place it in the pan with the sauce. Mix everything well.
7
Serve sprinkled with black freshly ground pepper and grated Parmesan.
- Ground black pepper: to taste
- Parmesan (Parmigiano Reggiano): 30 g
