Ingredients :
- 1 pound farfalle pasta
- 2 tablespoons unsalted butter
- 1 small shallot, minced
- 1/2 cup vodka
- 2 1/4 cups heavy cream
- 4 ounces thinly sliced salmon (no skin) or smoked salmon, cut into thin strips
- Salt and freshly ground pepper (use less salt if using smoked salmon)
- 3 large egg yolks
- 2 tablespoons minced chives
Method :
- In a large pot of boiling salted water, cook the farfalle, stirring occasionally, until al dente.
- Meanwhile, in a large, deep skillet, melt the butter. Add the shallot and cook over moderate heat until golden, about 3 minutes. Add the vodka and cook until evaporated, about 1 minute. Add 2 cups of the heavy cream and simmer over moderately high heat, stirring often until reduced by half, about 4 minutes. Stir in the salmon, season with salt and pepper and remove from heat. In a small bowl, beat the egg yolks with the remaining 1/4 cup of heavy cream.
- Drain the farfalle. Add it to skillet and stir well. Add the egg-yolk mixture and stir over low heat until warm and sauce is creamy, about 30 seconds. Serve with chives on top.
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