Deborah Dana

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Deborah Dana

Pasta with Salmon and Caviar Sauce

Name: Pasta with Salmon and Caviar Sauce
Prep time: 30 min
Cook time: 30 min
Yield: 4
Cuisine: Italiana
Ingredients: 300 grams long pasta, (fetuccini); 1 cup cream; 150 grams salmon, cool; 1/2 cups white wine; 3 tablespoons olive oil; 2 cloves garlic; 30 grams salmon roe, salmon caviar; to taste black pepper, to taste

30 mins

Half

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Deborah Dana

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To print

This rich long pasta is accompanied by salmon and a creamy sauce with ikura (salmon caviar).

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Ingredients

4 portions

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300 grams long pasta, (fetuccini)
1 cup cream
150 grams salmon, cool
1/2 cups white wine
3 tablespoons olive oil
2 cloves garlic
30 grams salmon roe, salmon caviar
to taste black pepper, to taste

Preparation

Boil a lot of water with a lot of salt in a large pot. Cook the pasta in the water once it is boiling according to the instructions of the package so that it is at its point (al dente).

While heating the water in a pan heat the olive oil and brown the garlic.

Add the salmon to the pan and cook for 5 minutes. While cooking, shred with a fork so that all the salmon cooks well. Get out of the fire

In a pan, cook the cream with white wine, salt and pepper to taste over medium heat. Cook for 25 minutes or until thickened and add half of the caviar, mix well. Get out of the fire.

In a large bowl, mix the pasta with the cream sauce and the salmon (be careful not to break the pasta while mixing it).

Serve in 4 individual plates and decorate the plate with what was left of the salmon caviar.