A big classic from the 80s is the infamous farfallette with salmon. A pasta dish that everyone knows and has surely tasted at least once in their life.
The classic recipe involves the use of cooking cream, but in this recipe, I’ve considered those who have digestion issues with lactose. For this reason, I replaced the cream with a homemade béchamel using both butter and milk that are lactose-free.
The process is very simple and lets you enjoy an excellent farfallette with salmon without sacrificing flavor!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
For lactose-free farfallette with salmon
- 7 oz salmon scraps
- 1 onion
- 3.5 oz lactose-free butter
- as needed brandy
- 1 coffee cup all-purpose flour
- 1 1/2 glass lactose-free milk
- 7 oz farfallette
- as needed chopped parsley
Steps
To make lactose-free farfallette with salmon
Finely chop the onion with a pull chopper
Melt 1.75 oz of butter in a non-stick pan and sauté the chopped onion
Add the salmon scraps and brown for a few minutes, then deglaze with brandy until the alcohol has evaporated
To prepare the béchamel, melt 1.75 oz of butter in a non-stick saucepan, add the flour, and mix until you form the “roux”
Add the milk and stir until the mixture thickens, then turn off the heat and cover to keep warm
Cook the pasta in boiling salted water until done, setting aside a small cup of the cooking water
Drain the pasta and toss it in the pan with the salmon sauce, turn on the heat and stir, add the béchamel and a sprinkle of parsley
Add the cooking water if necessary, and let it thicken. Finally, you can blend with grated lactose-free cheese (optional)
Plate your farfallette and garnish with more fresh chopped parsley
Tip!
For the béchamel, try to achieve a rather liquid and not too dense consistency.
