Delicate pasta
Instructions
Remove seeds and peel the tomatoes and cut into fillets.
Sauté the garlic in a little oil and 15 g butter, then delete it.
Combine the tomatoes, peas and cook on high heat for 10 minutes.
Homogenize 10 g of butter, mascarpone and a little brandy, dilute with a little of the pasta cooking water.
Combine salmon, salt and pepper.
Season the pasta with the egg yolk, mascarpone cream and peas.
Ingredients and dosing for 4 persons
- 400 g of type paste butterflies
- 2 tomatoes
- 1/2 clove of garlic
- 30 g of mascarpone
- 20 g of cream
- Little of brandy
- 50 g of smoked salmon
- 1/2 egg yolk
- 150 g of canned peas
- Olive oil
- Butter
- Salt
- Pepper