Farfalle pasta with salmon cream is a delicious and refined first course containing fish that is extremely easy to prepare.
This was a popular recipe in the 1980s, and it’s one of several vintage recipes that inspire the feeling of comfort and home, as Delicious puts it: “Embrace the memories with these classic recipes that transport you back to dinners with your parents.”
On Sundays or other holidays, I remember guests or relatives were invited to my house for a meal that began with a shrimp cocktail and ended with the famous dessert, the famed profiterole.
What salmon should I choose?
Salmon, both smoked and fresh or leftover, can be used. A nice salmon will enhance the dish as long as it is of good quality.
For this recipe, I used smoked salmon, particularly wild salmon from Alaska’s waters. The website Brewing Happiness provides a thorough description of which salmon to pick.
How to make The Best Farfalle Pasta with Salmon Cream
- In a skillet, heat a drizzle of extra virgin olive oil with a crushed garlic clove and cut the smoked salmon slices into coarse bits.
- half of the salmon should be tossed, seasoned with salt and pepper, and left to flavor for a few minutes over low heat.
- Set aside the other half of the fish, which has been blended with 100 cc of cream.
- Meanwhile, prepare the farfalle in plenty of salted water until al dente, then drain and combine with the smoked salmon and half of freshly washed and chopped parsley .
- Add the remaining cream and stir everything together thoroughly with a wooden ladle to ensure that the flavors are well blended.
- Return to a low heat setting and gradually add the salmon cream, stirring constantly.
- Remove the farfalle with the smoked salmon from the stove and top with the remanent parsley before serving.
Farfalle Pasta with Salmon Cream
Ingredients
- 14.1 oz farfalle pasta
- 10.58 oz wild smoked salmon
- 1 cup heavy cream
- extra virgin olive oil
- 1 clove of garlic
- 1 sprig of fresh parsley
- salt
- pepper
Instructions
- In a skillet, heat a drizzle of extra virgin olive oil with a crushed garlic clove and cut the smoked salmon slices into coarse bits.
- Half of the salmon should be tossed, seasoned with salt and pepper, and left to flavor for a few minutes over low heat.
- Set aside the other half of the fish, which has been blended with 100 ml (1/2 cup) of cream.
- Meanwhile, prepare the farfalle in plenty of salted water until al dente, then drain and combine with the smoked salmon and half of freshly washed and chopped parsley .
- Add the remaining cream and stir everything together thoroughly with a wooden ladle to ensure that the flavors are well blended.
- Return to a low heat setting and gradually add the salmon cream, stirring constantly.
- Remove the farfalle with the smoked salmon from the stove and top with the remanent parsley before serving.
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