| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood, Vegetables, Dairy |
|
Ckright1 |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Sliced leeks, white part |
|
|
only |
| 4 |
T |
Unsalted butter |
| 1 |
c |
Chicken, shellfish or |
|
|
Other rich vegetable stock |
| 2 |
T |
Dijon-style mustard |
| 1 1/4 |
c |
Heavy cream |
| 1 |
T |
Grated lemon zest |
|
|
Kosher salt, to taste |
|
|
Freshly ground black pepper |
|
|
to taste |
| 3 |
T |
Chopped fresh dill |
| 1/2 |
lb |
Fiochetti or other dry |
|
|
bowtie pasta |
| 1/3 |
lb |
Smoked salmon, cut in wide |
|
|
strips |
| 1/3 |
lb |
Diced smoked mozzarella |
|
|
=== GARNISH === |
|
|
Dill sprigs |
|
|
Fried capers |
INSTRUCTIONS
In a large skillet, slowly saute the leeks in the butter until
translucent but not brown, approximately 10 minutes. Set aside. In a
saucepan, combine the stock, mustard, cream and lemon zest and reduce
over moderate heat to a light sauce consistency, approximately 8 to 10
minutes. Season with salt and pepper and stir in the fresh dill.
Meanwhile, cook the pasta in lightly salted boiling water until just
al dente. Drain the pasta and toss with the sauce, leeks, salmon and
mozzarella. Serve immediately, garnished with dill sprigs and fried
capers, if desired. This recipe yields 4 servings. Recipe Source:
COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9616
broadcast 07-18-1996) Downloaded from their Web-Site -
http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe
Comiskey - jpmd44a@prodigy.com 08-06-1996 Recipe by: John Ash
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