Fiochetti with leeks and smoked salmon
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Sliced leeks; white part only |
| 4 | tablespoons | Unsalted butter |
| 1 | cup | Chicken; shellfish, or |
| Other rich vegetable stock | ||
| 2 | tablespoons | Dijon-style mustard |
| 1¼ | cup | Heavy cream |
| 1 | tablespoon | Grated lemon zest |
| Kosher salt; to taste | ||
| Freshly ground black pepper; to taste | ||
| 3 | tablespoons | Chopped fresh dill |
| ½ | pounds | Fiochetti or other dry bowtie pasta |
| ⅓ | pounds | Smoked salmon; cut in wide strips |
| ⅓ | pounds | Diced smoked mozzarella |
| === GARNISH === | ||
| Dill sprigs | ||
| Fried capers | ||
Directions
In a large skillet, slowly saute the leeks in the butter until translucent but not brown, approximately 10 minutes. Set aside. In a saucepan, combine the stock, mustard, cream and lemon zest and reduce over moderate heat to a light sauce consistency, approximately 8 to 10 minutes. Season with salt and pepper and stir in the fresh dill. Meanwhile, cook the pasta in lightly salted boiling water until just al dente. Drain the pasta and toss with the sauce, leeks, salmon and mozzarella. Serve immediately, garnished with dill sprigs and fried capers, if desired. This recipe yields 4 servings.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9616 broadcast 07-18-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
08-06-1996
Recipe by: John Ash
Converted by MM_Buster v2.0l.