"Fetuchini" (pasta) with salmon in creamy sauce
"Fetuchini" (pasta) with salmon isA common dish both in Italy and in Russia. They love him for his exquisite refined taste and simplicity of cooking. The main thing is to have good pasta made from hard varieties and red fish fillets. Those who love fats can be advised to buy salmon or trout, if more - take ketu, pink salmon, sockeye salmon or coho salmon.
It is with this noodles that the pasta with salmon is obtainedtender, juicy and fragrant. It is quickly cooked and perfectly combined with a creamy sauce. It also contains the minimum number of calories. If desired, you can use regular spaghetti or other pasta instead of noodles to your taste, in any variation the dish turns out delicious and satisfying.
"Fettuccini-pasta" with salmon in creamy sauce
- noodles "Fetuchini" - 200 grams;
- Fat cream (about 300 grams);
- salmon, fit frozen, fresh or lightly salted - 300 grams;
- butter 50 grams;
- head of onions;
- garlic (two cloves);
- Cilantro, basil;
- salt pepper;
- a pinch of oregano.
Pour cold water into the volumetric pan100 grams of macaroni - liter), pour the salt to taste and put on medium heat. In strongly boiling water we throw the paste, stir for two minutes and leave to cook until the state of "al dente" (about 10 minutes - see the instructions on the package).
While our macaroni are boiled, we will fish. If it is frozen, then it must be defrosted in advance. It is better to take lightly salted or fresh salmon, which will need to be cut into small plates.
In the frying pan send butter, there toopawn the chopped onions - fry until golden crust. Add onion and stir well with cream. Next, add to this creamy onion mixture fish, pepper, salt, garlic and oregano - on small fire for not more than five minutes.
Ready noodles are laid out in a deep plate,on top of it we put fish in sauce, all this is decorated with branches of greenery - coriander and basil. Pasta in a creamy sauce is completely ready for use. It is better to eat it hot. Bon Appetit!
Pasta can be prepared with tomato and sour cream sauces, and also add grated cheese. For the density in the sauce put a tablespoon of flour (as in "Béchamel").
That macaroni are not boiled, they need to be cooked ina lot of water. To make pasta with salmon more spicy and with a vivid taste, be sure to use a variety of dry seasonings - oregano, basil, red pepper, etc. And do not forget about fresh greens, it also gives the dish the original taste and makes it more useful.
If you cook pasta only fromquality macaroni (hard varieties), then you will never recover. A striking example of this - slender Italians, who eat it daily. Combine the pasta with fresh vegetables and low-fat gravies. And instead of meat, take mushrooms or a bird.
