Yield: 4 servings
|1 cup||Fresh; ripe tomato|
|½ pounds||Fresh salmon fillet; skin, bones removed|
|1 pounds||Fresh pasta sheets|
|6 tablespoons||Extra-virgin olive oil|
|¼ cup||Chopped fresh dill|
|\N \N||Salt; to taste|
|\N \N||Freshly-ground black pepper; to taste|
Seed and dice the tomato and set aside. Cut the salmon into slivers that are paper thin and almost transparent and set aside. Bring the water to a boil and add the salt. When the water returns to the boil add the pasta and cook for between 4 to 6 minutes or until fully cooked but still with a toothy bite. Drain the pasta but reserve 1 cup of the cooking water. Do not rinse the pasta. Toss the pasta in a bowl with the olive oil, add the tomato, salmon and dill and toss again. The heat of the hot pasta will cook the thin pieces of salmon to a delicate finish. Season with salt and plenty of black pepper. If you a prefer a more liquid sauce, some of the hot pasta water may be added to moisten the dish or some whole butter may be added as well. Serve immediately. This recipe yields 4 to 6 appetizer portions.
Recipe Source: MICHAELS PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1B15 broadcast 12-31-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.