Pasta rags and warmed salmon

Yield: 4 servings

Measure Ingredient
1 cup Fresh; ripe tomato
½ pounds Fresh salmon fillet; skin, bones removed
6 quarts Water
2 tablespoons Salt
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: MICHAEL’S 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@...

~or- MAD-SQUAD@...

04-12-1998

Recipe by: Michael Lomonaco

Converted by MM_Buster v2.0l.

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