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In a tablespoon of olive oil add the onion and the echallot to the medium heat and leave until the onion is caramelized, stirring with a wooden spoon for approximately 20 minutes or when the onion takes a light golden color. He withdraws from the fire and moves away.
Put the other spoonful of olive oil to heat and then add the pasta moving well for 5 minutes or until it takes a golden color. Immediately add the caramelized onion and add 1 cup of the broth.
Keep stirring with a wooden spoon and when the broth evaporates, add a third of the white wine, and as this evaporates again add more broth alternating with the wine in half cups each time moving so that it does not stick and the pasta can absorb liquids perfectly. Salt and pepper are added to taste without exceeding salt since smoked salmon is salted.
Just when you see that the liquid is almost evaporated, the fire is extinguished and it is time to add the chopped salmon along with the cream cheese in slices, wrapping it well in the pasta cooked al dente.
Serve immediately with a fresh salad or steamed or roasted vegetables in the oven.
PRESENTATION
Serve hot as a main course, accompanied by roasted or steamed vegetables of your choice, or it can also be the perfect garnish for a grilled fish.
TIPS
Variants: 1.- Instead of salmon, put chopped mushrooms and stewed with butter along with the cream cheese and add a little Parmesan. 2.-You can substitute cream cheese and salmon for 100 g of blue cheese 3.- You can also add asparagus tips with cream cheese and parmesan for a more Gourmet touch!
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