| 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.
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