Farfalle with cream and salmon is a simple, tasty, and creamy main course, perfect for any occasion and, above all, quick to prepare. It is loved by everyone, even those who don’t particularly like fish. Personally, I remember about ten years ago it was always present on event menus like weddings and birthdays, where it seemed a rare and precious dish. Today, however, it has become an everyday recipe that we easily prepare at home.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 414.72 (Kcal)
- Carbohydrates 55.34 (g) of which sugars 3.81 (g)
- Proteins 21.21 (g)
- Fat 13.31 (g) of which saturated 0.81 (g)of which unsaturated 2.01 (g)
- Fibers 1.31 (g)
- Sodium 916.08 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 14 oz farfalle
- 7.75 oz smoked salmon
- 1 cup cooking cream
- 1 tablespoon tomato puree
- 1 drizzle extra virgin olive oil
- 1 sprig parsley (optional)
- to taste salt
- to taste black pepper
Preparation of Farfalle with Cream and Salmon
Cut the smoked salmon into strips.
Heat a drizzle of oil in a large pan, then add the salmon and cook over low heat for about 1 minute, stirring often to prevent it from sticking. Then add a tablespoon of tomato puree, and later add the cooking cream. Add a sprinkle of pepper and, if needed, a pinch of salt. As soon as the sauce starts to sizzle, turn off the heat to prevent it from drying out too much.
In the meantime, cook the farfalle in plenty of salted water. Drain them al dente, keeping a ladle of cooking water aside.
Pour the pasta into the pan with the sauce, turn the heat back on, and add some of the cooking water and the chopped parsley. Stir well for about a minute to flavor.
If the sauce seems too thick, add a bit more cooking water to make it creamier.
Serve the farfalle with cream and salmon immediately, nice and hot!
Advice
For this dish, I recommend only using smoked salmon. The variant with fresh salmon is feasible, but it completely changes the typical and recognizable flavor of this recipe. Smoked salmon, in fact, gives that strong and characteristic taste that makes the dish so appreciated.
Other recipes:
Artichoke Lasagna
Sweet Ricotta Ravioli
Whole Wheat Coconut Muffins
