I present to you all the goodies - the delicacy and favorite of our family - Farfalle with salmon! Despite all my dislike for fish, I gobble this one up by both ears, slightly inferior in speed only to my husband :). This recipe was spotted by my man in a restaurant" Napule". The verdict was not subject to appeal: "I want the same thing! Cook it for me!" I managed to make this dish about the 7th time. Before that, I scoured the entire Internet in search of it, but I never found a recipe. Thanks to Sasha Sobol (chef of "Ward No. 6") and the cooks from "Kings and Cabbage", who answered some of my questions and gave me some tips. With their own efforts and the advice of others, the dish was a success and has taken root in our family! The dish is prepared very quickly and easily, but without knowing the basic things you are unlikely to succeed.

Ingredients (for 3-4 servings):

• 250 g steak or salmon fillet (salmon or trout) - this time I had salmon fillet (frozen or lightly salted fish will not work)
• 200 g of heavy cooking cream 18% - I buy a liter of cream "Na Zdorovye" - enough for Farfal with salmon, and for creme brulee, and for cheese cake. Coffee creamer (even the richest) will not work.
• 1/2 pack of farfalle (pasta - bows) Of all the ones we tried, the Italian “Pasta Zara” or “Divella” are better in shape and taste - they hold their shape well and do not boil into “dumplings”, like, say, the Polish “Lubella”
• spices: salt, pepper, dried basil
• 100 g of hard cheese - I buy “Noir” - a la Ukrainian Parmesan, although it’s nothing like it :) (you can use any hard cheese)
• Olive oil

Approximate cooking time: 15 minutes



Place a pot of water under the pasta on the stove. Salt the water and bring to a boil. While the water is boiling, cut the fish: use tweezers to remove all the bones, separate the skin, carefully peel the salmon from the film (if using fillet) and cut the fish into small pieces. Add the pasta to the boiling water and quickly stir with a slotted spoon. Bring to a boil under the lid, reduce heat and cook further without a lid, stirring occasionally. While the pasta is cooking, grate the cheese onto a fine grater and start heating the pan.


Pour a tablespoon of olive oil into the pan, wait until it heats up and quickly fry the salmon over medium heat constantly and carefully (so that the pieces of fish do not start to fall apart), stirring with a spatula. Salmon cooks very quickly - you don’t need to fry it in this dish (!) as you are used to doing, say, with steaks. If the salmon turns from red to pale and then begins to show brownish flanks, you have overcooked it. The dish will lose all its tenderness - so be careful!


When all the pieces of fish turn white (a sign of readiness), reduce the heat to low and add cream. Mix well and immediately add grated cheese.


After the cheese has melted, add salt and lightly pepper. Add some dried basil to the creamy mixture.


Mix well, check for salt and simmer (without a lid) for about 3-5 minutes over low heat, stirring constantly.


Check the pasta for doneness. It is a well-known fact that Italians do not like boiled pasta - therefore, they undercook it slightly. Slightly is not when the pasta crunches on the teeth, but when it is slightly (!) hard, holds its shape well, and does not spread in all directions! This is when it is clear that in fact they are already ready, although they are not overcooked! Throw the pasta into a colander and immediately (before the pasta begins to chaff and stick to each other) throw it into the creamy fish dressing (directly into the frying pan). Mix quickly and gently with a spatula and serve immediately!


Bon appetit to you!

How to reheat: This dish cooks so quickly that there is no point in cooking it for several days - it is better to make it fresh, but (!) if you have pasta left, put it in the refrigerator, and when you reheat, add cream and add a little more salt. When it warms up a little, start stirring. If you miss the moment, the paste will figuratively burn with all the ensuing consequences - brown stains, etc. My husband almost burned me once

Calories: Not specified
Cooking time: Not indicated

Cozy summer evening. A thunderstorm passed in the morning, the midday heat dried up the puddles, but left them fresh and clean. You can breathe easily and think joyfully. I want to smile, love and share. This is what I propose to do at dinner today. Invite your best friends over and let them grab a bottle of white wine along the way. Place a small table in the yard under a spreading pear tree and cover it with a frivolous checkered tablecloth. Arrange the candlesticks - let the lights flicker, whisper about something, wink at each other. Take out those huge glasses - today standard wine glasses are not appropriate, today you need pot-bellied, proud, luxurious beauties, in which wine from sauvignon or chardonnay, muscat or riesling turns into a special drink - a tart reason for long conversations, an easy basis for intimate revelations, an important reason for intimacy and togetherness.
Don't worry, you'll have time to cook dinner. Today you shouldn’t fill the table with three salads and five appetizers; make do with one very tasty dish that will leave an aftertaste of friendly gatherings, pleasant chatter about everything and nothing, the ease and correctness of what is happening. I offer you a fifteen-minute option - you won’t get tired, you won’t use a sea of ​​dishes, and you won’t come running to the table shaggy and wearing an apron. Prepare pasta with salmon - it is incredibly tasty, easy and perfectly suits this evening - warm, fresh, joyful and light.

Ingredients:

- 400 g of pasta (preferably large: farfalle, fettuccine, penne);
- 300 g red fish fillet (salmon, trout);
- 50 g butter;
- 100 ml low-fat cream;
- 2-3 cloves of garlic;
- 2-3 tbsp. l. olive oil;
- 50 g parmesan;
- salt, white pepper to taste.

How to cook with photos step by step

1. Place a pan of water on the stove - the container should be large enough, pasta likes it to be spacious and not cramped during cooking. Salt, add olive oil. After the water boils, add the pasta, stir, wait for it to boil again, reduce the temperature and cook over medium heat until done - the farfalle should not be soft, leave it al dente - when the pasta seems to be ready, but not quite, when it seems like it’s ready Boil them for another minute. This is the best time to remove the pan from the stove and drain the water. Don’t pour all the liquid into the sink - leave a glass “in reserve”; below I’ll tell you why this is needed.




2. While the pasta is cooking, cut the fish into fairly large pieces.




3. Next, according to the salmon farfalee recipe, heat the butter in a frying pan and add the fish. Fry, stirring occasionally, over medium heat until golden brown. Be careful not to overcook – it is better to slightly undercook the salmon family than to overcook it. Be careful, do not stir too often - the fish is quite tender, and if you disturb it often when frying, it will simply fall apart into pieces. This dish is prepared so simply and quickly that clever housewives can even have time to prepare it while the fish is being fried and the pasta is being cooked.






4. Pour the cream into the frying pan and reduce the heat to low. I had heavy country cream, which I thinned a little with milk.




5. If desired, sprinkle pepper on the farfalle sauce with fish. Squeeze the garlic.




6. Add the pasta and mix gently. And here, pay attention to the treasured glass of water in which the farfalle was cooked - if you think that the pasta sauce is too thick, that there is not enough liquid in the pan, add a little water in which the pasta was cooked. It contains a certain amount of starch and therefore “sounds” differently in the sauce than ordinary water, making it thicker, richer, and more beautiful.






7. Place pasta with red fish on serving plates and sprinkle with grated Parmesan. If you don’t have the opportunity to buy this particular cheese, take any hard “relative”, however, I advise you to still look for Parmesan - it “plays” unusually in this dish, gives it a special note, gives it its own characteristic “zest”.




Also, if you consider yourself a lover of Italian cuisine, we suggest cooking

Let's prepare a delicious hot dish of farfalle with salmon in cheese sauce. Italians call pasta in the form of bows farfalle and prepare a variety of dishes from them. At home, a dinner of bow pasta and fresh salmon can be prepared within 20 minutes and feed the family an incredibly delicious farfalle with salmon, cheese and cream.

Farfalle with salmon in cheese sauce: step-by-step recipe

Ingredients for 4 – 5 servings:

• Farfalle (bow pasta) – 350 g;
• Salmon fillet with skin – 350 – 400 g;
• Processed cheese – 70 – 100 g;
• Cream or full-fat milk 200 ml;
• Salt;
• Pepper;
• Greenery.

How to cook farfalle with salmon, cheese and cream

1. Put a pan of water to heat. To properly cook farfalle or other pasta, you need to take at least three liters of water. As soon as the water starts to boil, add salt and add the farfalle. If possible, it is better to buy a pack from Italian manufacturers. Cook exactly one minute less than indicated on the package, then the farfalle will turn out al dente, which is how Italians eat them.

2. While the pasta is cooking, pour the cream into a saucepan and heat it to a boil.

3. Dissolve processed cheese in them.

4. Remove the skin from the salmon and cut into cubes, 2 by 2 cm.

5. Place the salmon in a saucepan with the cream and cheese. Add pepper and cook over low heat for eight minutes.

6. Drain the water from the finished farfalle.

Top each serving of pasta with salmon cheese sauce, add herbs and serve.

It is important to note that the combination of cheese and salmon cooked in cream gives the pasta an unusual, pleasant taste, reminiscent of crab or shrimp meat.

The fish in this recipe turns out tender, and the sauce perfectly complements the taste. Farfalle with trout in cream sauce is one of my most successful recipes. This is a not-so-everyday dish.

I can admit that I am lucky - my husband can eat pasta dishes at least three times a day. I’m glad that pasta can be prepared with almost any product that is in the refrigerator and at the same time spend a minimum of time.

Separate the fish from the bones and cut into small pieces. Before cooking, sprinkle the trout with a mixture of fish spices, pour in lemon juice and leave to marinate for 5-7 minutes.

At this time, set the pasta to cook.

Peel the garlic, cut it into slices and lightly fry in vegetable oil. Add trout to garlic. The fish must be fried on all sides over high heat.

As soon as the fish is ready, after about 2-3 minutes, reduce the heat, add cream, salt, and spices. I added nutmeg, about ¼ teaspoon, and a little curry for color.

After 5-7 minutes, as soon as the creamy sauce has thickened, add dill and turn off the heat.

Pour the sauce over the finished pasta, add cheese and serve immediately.

What can you cook for dinner quickly, without unnecessary hassle and expense? Of course, pasta! Even 30 years ago, when the word “pasta” was used, a resident of the Soviet Union imagined some kind of substance ground to a homogeneous consistency, but, fortunately, today everyone already knows that pasta is the general name for all pasta products that came from Italy. There are more than 500 types in total, but the most common are, of course, cannelloni, conchiglia, linguine, pene, fettuccine and farfalle.

Farfalle (butterflies/bows) are usually served with tomato sauces, vegetables or various types of greens. But now such a dish as farfalle with salmon is becoming more and more popular. This recipe can be found in the most sophisticated restaurants. Pasta prepared in this way is a rather high-calorie dish, since it contains creamy sauce, but it is simply impossible not to try it.

It’s better, of course, to make bows/butterflies yourself, but now you can buy them in the store. Therefore, cooking begins with cutting the fish. The salmon must be washed, gutted, peeled, skinned and the meat cut off the bones. After that, the resulting fillet must be cut into pieces, sprinkled with salt and pepper and quickly fried in olive oil.

Now you need to peel the onion and garlic, chop and add to the pan with the fish. Mix everything and simmer until the onion becomes transparent. After which you can add cream and finely chopped herbs (oregano, basil). Simmer the sauce with salmon over low heat for 3-4 minutes until thickened. At the same time, it must be stirred constantly so that it does not burn.

It's time to boil the farfalle. The recipe for this pasta is simple. Salt is added to boiling water (1 liter of water per 100 g of pasta) and the farfalle is immediately added. Salt raises the temperature of the water by several degrees, and the pasta is boiled only at maximum temperature, so add it immediately after the salt. There should be enough space in the pan; you cannot cover the pasta with a lid. If you use store-bought farfalle, they cook for 8-10 minutes (check the packaging for the exact time). The end result should be al dente pasta, that is, slightly firm. It will reach the desired condition under hot sauce.

The finished farfalle can be placed in a colander and allowed to drain, or you can simply remove it from the water with a slotted spoon and place it directly onto portioned plates. In any case, when the pasta is on the plates, salmon in cream sauce is immediately placed on it and served. In general, this is considered a separate dish for dinner or lunch, but sometimes you can serve it with a green salad. Farfalle, the recipe for which already contained greens as one of the ingredients, can also be combined with a green salad. Since the dish contains fish, chilled white wine is served on the table.