1/2 lemon juice; 1/2 grated lemon rind; 2 tbsps butter; 3 tbsps cream; 3 tbsps parmesan; salt & pepper
While the pasta is cooking, prepare the sauce, gently melting the butter
and cream at low temperarure in a pan, add the lemon juice, salt, pepper
and the lemon rind.
Strain the pasta and dress it with the sauce and parmesan.
100 gr. smoked salmon; 50 gr. raw ham; 1 full tbsp finely chopped onion; 50 gr. butter; 1 tbsp tomato paste diluted in a coffeee cup of lukewarm water; 1 coffee cup of cream; few drops of whiskey; some salt and fresh grounded pepper
Thinly slice salmon and ham; simmer onion in butter until it becomes soft but not brown; add the raw ham and immediately after, the small cup of diluted tomato paste. Cook at a low temperature for 5-6 min.; then add the cream, some salt and cook it for another two minutes. Before switching off the heat, add the salmon and few drops of whiskey. Strain the linguine and dress with the sauce.
200 gr. tagliolini/penne lisce (smooth penne, not ribbed); 150 gr. smoked salmon thinly sliced; 1 full tbsp finely chopped scallion; 200 gr. fresh cream; vodka; fresh green pepper (if you like it); fresh chives; salmon eggs/caviar (optional)
a) Simmer scallion in butter at a low temperature until it becomes soft but
not brown; then add half of the salmon
b) Melt the butter at low temperature and then add half of the salmon
Quickly stir the salmon and poor some vodka, let it evaporate, then add the cream and the fresh pepper; as soon as the cream starts to boil, switch off the heat.
With this sauce, dress the pasta, sprinkling on some chopped chives and salmon eggs/caviar, if you like it.
Date: Thu, 24 Aug 2000 17:29:50 +0900
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