| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Mike02 |
4 |
servings |
INGREDIENTS
| 1 |
c |
Fresh; ripe tomato |
| 1/2 |
lb |
Fresh salmon fillet; skin, bones removed |
| 6 |
qt |
Water |
| 2 |
tb |
Salt |
| 1 |
lb |
Fresh pasta sheets |
| 6 |
tb |
Extra-virgin olive oil |
| 1/4 |
c |
Chopped fresh dill |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
Seed and dice the tomato and set aside. Cut the salmon into slivers that
are paper thin and almost transparent and set aside. Bring the water to a
boil and add the salt. When the water returns to the boil add the pasta and
cook for between 4 to 6 minutes or until fully cooked but still with a
toothy bite. Drain the pasta but reserve 1 cup of the cooking water. Do not
rinse the pasta. Toss the pasta in a bowl with the olive oil, add the
tomato, salmon and dill and toss again. The heat of the hot pasta will cook
the thin pieces of salmon to a delicate finish. Season with salt and plenty
of black pepper. If you a prefer a more liquid sauce, some of the hot pasta
water may be added to moisten the dish or some whole butter may be added as
well. Serve immediately. This recipe yields 4 to 6 appetizer portions.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1B15 broadcast 12-31-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-12-1998
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Beauty: an act of God”