A Trio Of Zippin' Pastas:ravioli, Penne And Fettucini With Smoked Salmon, Prosciutto And Mussels Recipe

Ingredients

  • 8 ounce smoked salmon, pcs
  • 4 ounce cream cheese
  • 8 x 4 inch pasta, squares
  • 1 Tbsp. butter
  • 1/4 c. chopped red onion
  • 2 x lemon, juiced, and, zested
  • 2 Tbsp. coarse grain mustard
  • 1 Tbsp. Dijon mustard
  • 1 c. cream
  •     coarse sea salt, to taste
  •     freshly grnd black peppercorns
  • 1/2 c. dill, fronds
  • 2 ounce salmon caviar
  •     The Fettucini with Spinach Parmesan Sauce, Prosciutto and Sage
  • 16 ounce dry fettucine pasta
  • 2 Tbsp. extra virgin extra virgin olive oil
  • 1 c. small diced prosciutto
  • 1/2 c. chopped onion
  • 2 lrg clv garlic, chopped
  • 10 ounce (1 package) spinach, leaves, cleaned
  • 1/2 c. cream
  • 1/2 c. grated parmesan cheese
  • 1 Tbsp. thinly sliced sage, leaves
  • 1 x block parmesan cheese, for shaving
  •     The Penne with Mussels, Red Pesto and Basil
  • 16 ounce penne
  • 2 lb mussel
  • 1/2 c. cabernet sauvignon
  • 1 c. dry tomato
  • 1 c. basil, leaves
  • 1/2 c. pine nuts
  • 1 clv garlic
  • 1/2 c. grated parmesan cheese
  • 1/2 c. extra virgin extra virgin olive oil
  •     coarse sea salt, to taste
  •     freshly grnd black peppercorns, to taste

Description

Puree The Smoked Salmon And Cream Cheese Together Till Smooth In A Food Processor. Taste And Season. Divide The Mix Proportionately Between The Eight Pasta Squares. Place A Large…

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