Penne ala vodka and smoked salmon ( milk)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Penne pasta |
| 2 | tablespoons | Olive oil |
| 1 | Whole shallot; thinly sliced | |
| 4 | Whole Roma tomatoes; seeded and chopped | |
| ⅔ | cup | Whipping cream |
| 1 | pinch | Ground nutmeg |
| 2 | tablespoons | Fresh dill; chopped ***OR*** |
| ½ | teaspoon | Dried dill weed |
| ⅓ | cup | Vodka |
| 6 | ounces | Smoked salmon; cut into strips |
| White pepper | ||
| Sprig fresh dill | ||
Directions
Cook pasta and drain well.
Heaqt oil in a wide frying pan over medium-low heat. Add shallot and cook, stirring often, until soft but not brown (about 3 minutes). Stir in chopped tomatoes, cover and simmer for 5 minutes. Add cream, nutmeg, choped dill and vodka. Increase heat to high and bring to a full boil. Boil for 1 minute.
Add pasta to sauce and mix lightly using 2 spoons, until pasta is well coated. Remove from heat, add salmon and mix lightly.
Season to taste with white pepper and garnish with dill springs.
Posted to JEWISH-FOOD digest V97 #310 by BNLImp@... on Nov 27, 1997