Farfalle with salmon (Gk)
Instructions
Boil the farfalle al dente in salted water.
Wash the slices of salmon depriving it of bones, the spine, the visible fat and scales; then cut it into cubes.
In a pan put chives, washed and chopped clean along with the tomatoes well washed and cut into four parts and the cubes of salmon. Salt and pepper lightly.
Cook for 5 minutes over low heat, then add 1 tablespoon of oil and deglaze with wine.
Let Cook for 5 minutes, then add the farfalle with little water of their cooking.
The pasta should be al dente to be able to have time to insaporirsi with prepared sauce.
At the last minute of cooking in a pan, add another tablespoon of oil, freshly ground pepper and chopped parsley.
Stir well and serve.
Ingredients and dosing
- 250 g pasta butterflies type
- 250 g fresh salmon (1 slice)
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- 2 Tablespoons extra virgin olive oil (20 g)
- 4 tablespoons dry white wine
- 1 sprig of parsley
- salt and pepper to taste.