Butter salmon pasta
By VicentaLakin
It's a simple traditional Italian meal, a fragrance of milk, slightly modified with oak-coated salmon, not greasy fragrance, more often Chinese. Still the most important thing about making Italian food, Minimummefort, maximsatisfacation.
Recipe Recommendations
- whole milk 20 ml
- whole cream 10 ml
- olive oil 50 ml
- small onions
- smoked salmon 300 grams
- pasta 200 grams
- salt a little
- pepper a little
- Vegetable stock appropriate amount
- water appropriate amount
- milk fragrance
- cook
- half an hour
- ordinary
Steps for Butter salmon pasta
1
First, pour milk, cream, olive oil with a small amount of salt and pepper into a container, mix it with a mixer, slow and fast, and mix it into a dense form, which is the Pannasauce, which is common in Italian food. Of course, it's butter in Italian food, which I replaced most of the cream with full milk to reduce the fat content. But it has to be cream. It doesn't feel sticky。
2
and that's the finished potasauce that needs salt and pepper。
3
Cutting onions, heating the pot, pouring olive oil, pouring onions into the onion wire, decorating them, is actually like Chinese onions. But it's not so strong to use small onions, but it's more strong if you use ordinary onions, the main taste of which is to mix the smell of smoke and milk. Others like to put garlic on this step, as well as individuals who think that the smell of garlic covers the smell of milk and smoke, so it is not recommended。4
When the onion changes color, a proper amount of high soup is added, not too much about 100-120 ml. It's not gonna take the smell of salmon. Heated up to high soup and turned the fire。
5
cut them into 3x5 centimetres, not too small, or they'll boil. it tastes like salmon with eyes, and i'm using a piece, if your salmon are a piece, you can cut into a small piece of a nail large, and then light down the pot, which must be a little fire。
6
after the salmon turn color, join the pannasauce and burn. it's time to taste the salt and pepper from a population. if you like milky, you can join them all. i only added half. i don't want it to taste too heavy。7
in fact, you can cook pasta in the third step, and it usually takes 10 minutes, or i don't like soft, so it's usually two minutes less than the bag。
8
Farfallle is based on Italian-language butterflies, and shapes are curved with ripples, which are more conducive to the adhesive sauce, such as this cream or soup type pasta. There are too many pasta types in Italy, with friends who need to know, and a single topic can be addressed next time. If you don't have a farfallle, you can use a wide pappardel or a fettuccine, but you don't recommend spaghetti!