In a tablespoon of olive oil, cook the onion and shallot over medium heat until the onion caramelizes, stirring with a wooden spoon for about 20 minutes or until the onion takes on a slight golden color. Remove from heat and set aside.
Heat the other tablespoon of olive oil and add the pasta, stirring well for 5 minutes or until it takes on a golden color. Immediately incorporate the caramelized onion and add 1 cup of broth.
Continue stirring with a wooden spoon and when the broth evaporates, add one-third of the white wine, and once that evaporates again, add more broth alternating with the wine in half cups each time stirring to prevent sticking and allowing the pasta to absorb the liquids perfectly. Add salt and pepper to taste without exceeding the salt as the smoked salmon is salty.
Just when you see that the liquid is almost evaporated, turn off the heat and it’s time to add the chopped salmon along with the cream cheese in slices, wrapping it well in the cooked al dente pasta.
Serve immediately with a fresh salad or steamed or roasted vegetables in the oven.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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