| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 12 |
oz |
Penne pasta |
| 2 |
tb |
Olive oil |
| 1 |
|
Whole shallot; thinly sliced |
| 4 |
|
Whole Roma tomatoes; seeded and chopped |
| 2/3 |
c |
Whipping cream |
| 1 |
pn |
Ground nutmeg |
| 2 |
tb |
Fresh dill; chopped ***OR*** |
| 1/2 |
ts |
Dried dill weed |
| 1/3 |
c |
Vodka |
| 6 |
oz |
Smoked salmon; cut into strips |
|
|
White pepper |
|
|
Sprig fresh dill |
INSTRUCTIONS
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, 1997
A Message from our Provider:
“God owns you, and every molecule you have ever touched”