Farfalle with Salmon in Creamy Vodka Sauce

Name: Farfalle with Salmon in Creamy Vodka Sauce
Total time: 1200 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 pound farfalle pasta; 2 tablespoons unsalted butter; 1 small shallot, minced; 1/2 cup vodka; 2 1/4 cups heavy cream; 4 ounces thinly sliced salmon (no skin) or smoked salmon, cut into thin strips; Salt and freshly ground pepper (use less salt if using smoked salmon); 3 large egg yolks; 2 tablespoons minced chives

perryrey @cook_3726076

Austin, TX

Farfalle with Salmon in Creamy Vodka Sauce

perryrey @cook_3726076

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Ingredients

20 mins

4 servings

1 poundfarfalle pasta
2 tablespoonsunsalted butter
1small shallot, minced
1/2 cupvodka
2 1/4 cupsheavy cream
4 ouncesthinly sliced salmon (no skin) or smoked salmon, cut into thin strips
Salt and freshly ground pepper (use less salt if using smoked salmon)
3large egg yolks
2 tablespoonsminced chives

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Steps

20 mins

1

In a large pot of boiling salted water, cook the farfalle, stirring occasionally, until al dente.
2

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 salmon, season with salt and pepper and remove from heat. In a small bowl, beat the egg yolks with the remaining 1/4 cup of heavy cream.
3

Drain the farfalle. Add it to skillet and stir well. Add the egg-yolk mixture and stir over low heat until warm and sauce is creamy, about 30 seconds. Serve with chives on top.

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perryrey @cook_3726076

on February 24, 2016 23:42

Austin, TX

Foodie and fan of world food. My favorites would include South East Asian food, Napa Sonoma fusion food, Southern and TX mex, French, Peruvian and anything sweet.