| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Jewish | 1 | Servings | |
INGREDIENTS
| 12 | oz | Penne pasta |
| 2 | T | Olive oil |
| 1 | Whole shallot, thinly sliced | |
| 4 | Whole Roma tomatoes, seeded | |
| and chopped | ||
| 2/3 | c | Whipping cream |
| 1 | pn | Ground nutmeg |
| 2 | T | Fresh dill, chopped ***OR*** |
| 1/2 | t | Dried dill weed |
| 1/3 | c | Vodka |
| 6 | oz | Smoked salmon, cut into |
| strips | ||
| White pepper | ||
| Sprig fresh dill |
INSTRUCTIONS
1997 Cook pasta and drain well. Heaqt oil in a wide frying pan over medium-low heat. Add shallot and cook, stirring often, until soft but not brown (about 3 minutes). Stir in chopped tomatoes, cover and simmer for 5 minutes. Add cream, nutmeg, choped dill and vodka. Increase heat to high and bring to a full boil. Boil for 1 minute. Add pasta to sauce and mix lightly using 2 spoons, until pasta is well coated. Remove from heat, add salmon and mix lightly. Season to taste with white pepper and garnish with dill springs. Posted to JEWISH-FOOD digest V97 #310 by BNLImp@aol.com on Nov 27,
A Message from our Provider:
“Forgive your enemies – it messes with their heads!”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2677
Calories From Fat: 828
Total Fat: 93.9g
Cholesterol: 256.5mg
Sodium: 3525.1mg
Potassium: 1964.2mg
Carbohydrates: 324.3g
Fiber: 25.9g
Sugar: 31.4g
Protein: 88.2g