Salmon farfalle recipe urgent...help please?

need to know how to make the rich creamy sauce that makes this dish for a meal for my wife tonight..Salmon farfalle recipe urgent...help please?
Farfalle with Creamy Smoked Salmon and Vodka Sauce


FAST


TOTAL TIME: 30 MIN


SERVES: 6


ingredients


1 pound farfalle


2 tablespoons unsalted butter


1 small shallot, minced


1/4 cup vodka


2 1/4 cups heavy cream


4 ounces thinly sliced smoked salmon, cut into thin strips


Salt and freshly ground pepper


3 large egg yolks


2 tablespoons minced chives








directions


In a large pot of boiling salted water, cook the farfalle, stirring occasionally, until al dente.


Meanwhile, in a large, deep skillet, melt the butter. Add the shallot and cook over moderate heat until golden, about 3 minutes. Add the vodka and cook until evaporated, about 1 minute. Add 2 cups of the heavy cream and simmer over moderately high heat, stirring often, until reduced by half, about 4 minutes. Stir in the smoked salmon, season with salt and pepper and remove from the heat. In a small bowl, beat the eggs yolks with the remaining 1/4 cup of heavy cream.


Drain the farfalle. Add it to the skillet and stir well. Add the egg-yolk mixture and stir over low heat until warmed through and the sauce is creamy, about 30 seconds. Season with salt and pepper. Transfer the pasta to bowls, scatter the chives on top and serve.








Farfalle With Smoked Salmon and Peas





4 servings 25 min





2 tablespoons olive oil


1 medium red onion


3 garlic cloves, minced


1/4 teaspoon crushed red pepper flakes (optional)


12 ounces farfalle pasta (bow tie)


1 cup frozen peas


1 (4 ounce) package smoked salmon, cut into thin strips


1/4 cup chopped fresh dill


1 lemon, zest of


salt


pepper





bring large pot of lighlty salted water to a boil.


while water heats combine the olive oil, onion, garlic and red pepper in a large skillet over medium high heat.


saute and stir frequently until onions are translucent.


add the pasta to the water and cook al dente or just firm at the center about 8 minutes.


while pasta cooks add peas to the onions and cook till warmed through and remove skillet from heat.


use a slotted spoon to move al dente pasta from the pot to the skillet a little water on the pasta is a good thing here.


if you want to drain the pasta first reserve 1/4 cup of the water and add it to the skillet with the drained pasta.


add the salmon, dill and lemon zest to the skillet and toss to combine.


the heat form the pasta will heat the salmon and its smoked so it does not need to be fully heated but you should follow your taste.








Leek and Smoked Salmon Farfalle


A smoked salmon pasta dish with a rich, creamy leek sauce.





Ingredients:


250g farfalle


2 x 15ml spoons olive oil


2 medium size leeks, thinly sliced


oil for deep fat frying


15g pack basil, stalks removed (optional)


125g pack smoked salmon, cut into thin strips


142ml carton single cream


salt and freshly ground black pepper





Method:


Place a large saucepan of boiling water over a moderate heat and add the pasta, cook according to instructions on pack.





Whilst the pasta is cooking, place the olive oil in a large frying pan over a gentle heat and saute the leeks for 10 minutes until tender.





Place a heavy based saucepan with 2cm of oil over a moderate heat. When hot fry the basil leaves for 5 seconds. Remove the leaves and drain on absorbent kitchen paper.





Drain the pasta and add to the leeks, stir in the salmon and cream. Season with lots of freshly grated black pepper and a little salt.





Return the frying pan to the heat and reheat gently for 2-3 minutes.





Pour into a suitable serving dish and sprinkle the basil leaves over the top. Serve immediately.








Farfalle with Salmon


Serves: 4





2 tablespoons olive oil


3 tablespoons butter


4 green onions chopped into small pieces


3 cloves minced garlic


1/2 cup white wine (can substitute with white grape juice)


2 tablespoons capers


1 1/2 pounds salmon fillets


1 pound farfalle or other pasta


1/3 cup (about) salt for water


Salt and pepper to taste





In a large saucepan or casserole, saut茅 onions and garlic in oil and butter just until onions begin to color. Add wine and capers and bring to a simmer. Add the salmon fillets, cover and simmer for about 10 minutes (5 minutes if only half an inch thick). Meanwhile, cook pasta in 4 quarts of salted water. When salmon is done, remove from heat and flake salmon fillets apart with two forks. Drain pasta well and add to salmon pan. Toss well and season with salt and pepper.








i hope one of these is what you are looking forSalmon farfalle recipe urgent...help please?
Welcome! My Favorites Get 2 Risk Free Issues


Customer Service


Subscribe








Recipes


Recipes Main Page Recipe Galleries Menus Appetizers Beef Chicken Desserts Fast Fish/Seafood Grilling Healthy Pasta Pork Vegetables Wine


Wine Main Page Easy-to-Find Wines Find the Perfect Bottle American Wine Awards Restaurants


Restaurant Guide Where to Go Next Chefs


Chefs Main Page Best New Chefs Entertaining


Entertaining Main Page Cooking Club Travel


Travel Main Page Hotel Guide February F%26amp;W


Features %26amp; Columns Recipes








漏 David Loftus


Not in the mood for this recipe?


find 35 more recipes in our Fast Pasta slideshow


recipe tools


Printer-Friendly Page


Save to My Favorites Farfalle with Creamy Smoked Salmon and Vodka Sauce


FAST


TOTAL TIME: 30 MIN


SERVES: 6


ingredients


1 pound farfalle


2 tablespoons unsalted butter


1 small shallot, minced


1/4 cup vodka


2 1/4 cups heavy cream


4 ounces thinly sliced smoked salmon, cut into thin strips


Salt and freshly ground pepper


3 large egg yolks


2 tablespoons minced chives








directions


In a large pot of boiling salted water, cook the farfalle, stirring occasionally, until al dente.


Meanwhile, in a large, deep skillet, melt the butter. Add the shallot and cook over moderate heat until golden, about 3 minutes. Add the vodka and cook until evaporated, about 1 minute. Add 2 cups of the heavy cream and simmer over moderately high heat, stirring often, until reduced by half, about 4 minutes. Stir in the smoked salmon, season with salt and pepper and remove from the heat. In a small bowl, beat the eggs yolks with the remaining 1/4 cup of heavy cream.


Drain the farfalle. Add it to the skillet and stir well. Add the egg-yolk mixture and stir over low heat until warmed through and the sauce is creamy, about 30 seconds. Season with salt and pepper. Transfer the pasta to bowls, scatter the chives on top and serve.








Serves: 4





2 tablespoons olive oil


3 tablespoons butter


4 green onions chopped into small pieces


3 cloves minced garlic


1/2 cup white wine (can substitute with white grape juice)


2 tablespoons capers


1 1/2 pounds salmon fillets


1 pound farfalle or other pasta


1/3 cup (about) salt for water


Salt and pepper to taste








Organize your recipes and simplify meal planning...Download the Cook'n Recipe Organizer for FREE!











Farfalle with Salmon is from the Cook'n Italian collection. Click here to get this CD or download the recipes right now!





In a large saucepan or casserole, saut茅 onions and garlic in oil and butter just until onions begin to color. Add wine and capers and bring to a simmer. Add the salmon fillets, cover and simmer for about 10 minutes (5 minutes if only half an inch thick). Meanwhile, cook pasta in 4 quarts of salted water. When salmon is done, remove from heat and flake salmon fillets apart with two forks. Drain pasta well and add to salmon pan. Toss well and season with salt and pepper.
This is quite a nice one





Prep: 15 minutes; Cook: 25 minutes





12 ounces farfalle pasta


1 tablespoon olive oil


2 large finely chopped shallots (about 1/2 cup)


1 cup dry white wine


1/2 cup reduced-fat sour cream


1 (10-ounce) bag frozen peas


4 ounces thinly sliced smoked salmon


2 tablespoons fresh lemon juice


1 tablespoon minced tarragon


3/4 teaspoon salt (optional)


1/4 teaspoon black pepper (optional)





1. Cook pasta. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid.


2. Heat oil in medium saucepan over medium-low heat. Add shallots; cook 5 minutes, stirring frequently. Add wine; simmer 8 minutes or until reduced to about 1/2 cup. Add sour cream, stirring with whisk until smooth. Remove from heat; stir in peas and salmon.





3. Combine pasta and reserved cooking liquid with cream sauce. Stir in juice and tarragon. Let stand 3 minutes for pasta to absorb sauce. Season with salt and pepper, if desired. Serve warm.





Note: Nutritional analysis includes Sugars 7g.





Yield: 4 servings (serving size: 2 cups)
Farfalle with Spicy Cream Sauce and Smoked Salmon





6 large garlic cloves, peeled and mashed


2 jalape帽o chilies, seeded


3 cups loosely packed fresh cilantro leaves


2 cups heavy cream


2 tablespoons fresh lime juice


Salt and freshly ground black pepper to taste


1 pound farfalle pasta (bow-tie pasta)


1 (10-ounce) package frozen petite green peas


1/3 pound sliced smoked salmon, cut into strips


4 green onions, chopped


With processor or blender, puree garlic, chili, cilantro, and cream until smooth. Add lime juice and blend. Season sauce with salt and pepper.


Cook pasta according to package directions; add peas during last 2 minutes of pasta's cooking time; drain; do not rinse. Return to same pot. Add sauce, salmon and green onions; toss to combine and serve.





Or try:


Farfalle with smoked salmon





3/4 16-ounce package farfalle or bow-tie


passta


1 large carrot, grated (about 1 cup)


1/3 cup dry vermouth or dry white wine


1 cup light cream or half-and-half


1/2 teaspoon salt


1/4 teaspoon ground black pepper


1/2 pound sliced smoked salmon, cut into


2-inch pieces


1 tablespoon chopped fresh dill





In saucepot, prepare farfalle as label directs but do not use salt in water; drain.





Meanwhile, in nonstick 10-inch skillet over medium-high heat, cook grated carrot and 1/2 cup water until tender, about 5 minutes.





Add vermouth and heat to boiling; cook 1 minute.





Stir in cream, salt, and pepper; heat to boiling.





Cook 1 minute.





Remove skillet from heat; stir in salmon pieces and chopped fresh dill.





Toss salmon mixture with pasta to serve.





BOTH ARE GREAT!!
Pasta d麓amore





2 dl cream


2 dl water


1 fish stock, cube)


2 tablespoons chives, chopped


1 1/2 tablespoon flour


grated zest and juice of 1/2 lemon


100 g smoked salmon, sliced and stripped


4 tablespoons red caviar





Mix all ingredients, except salmon and caviar, in a saucepan.


Cook for 3 minutes.


Add salmon and pour the sauce over fresh cooked pasta.


Red caviar on top and season with fresh black pepper