Omelette Con Salmone Affumicato Ed Erbette Recipes
FRESH SALMON OMELET
Our family raised chickens, making my mother naturally creative with eggs. Since dad didn't care for eggs alone but did like fish, she often mixed eggs with salmon. I still prepare this wholesome omelet today.
Provided by Taste of Home
Time 25m
Yield 3 servings.
Number Of Ingredients 9
Steps:
- Remove the skin and bones from the salmon; cut into 1/2-in. chunks. In a 10-in. skillet, saute the salmon, onion and green pepper in 1 tablespoon butter. Remove and set aside., In a small bowl, beat eggs. Melt remaining butter in same skillet over medium heat; add eggs. As eggs set, lift edges, letting uncooked portion flow underneath. , When the eggs are set, spoon salmon mixture over one side, then sprinkle with cheese and pepper; fold omelet over filling. Cover and let stand for 1-1/2 minutes or until the cheese is melted., If desired, make a tomato rose. With a small sharp knife, peel the skin in a thin continuous strip, starting from the base of the tomato. Roll up tightly, skin side out, from the stem end. Tuck end of strip under rose and place on omelet. From green pepper, cut two leaves. Arrange on each side of tomato rose.
Nutrition Facts :
FARFALLE AL SALMONE AFFUMICATO (PASTA WITH SMOKED SALMON CREAM)
A dish I heartily enjoyed recently in Tuscany. This is me experimenting at making it - no claims to authenticity - it is toothsomely tasty, though. It can be on your table in practically no time at all and is dead-simple to make. I have also made this using left-over, cooked salmon, and it is still very good indeed, although missing the smokiness of the original recipe.
Provided by evelynathens
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook the pasta in lots of boiling, salted water until dente. Drain and set aside.
- In a large skillet, saute garlic in butter over medium heat for 2 minutes, careful not to let the garlic brown or burn. Add vodka and cook a further minute or so for alcohol to evaporate. Add half and half and cream cheese and whisk until the cream cheese has melted into the sauce. Add the pepper and simmer for 2 minutes.
- Add the cooked pasta to the sauce and all of the smoked salmon. Keep tossing and cooking the pasta in the sauce for 1-2 minutes so that the pasta absorbs some of the sauce, but is still coated in a 'runny' and creamy sauce.
- Garnish at table with freshly-grated parmegiano-reggiano cheese and more freshly-cracked black pepper, as desired.
Nutrition Facts : Calories 672.5, Fat 29.4, SaturatedFat 16.4, Cholesterol 91.3, Sodium 685.6, Carbohydrate 69.4, Fiber 2.8, Sugar 3.4, Protein 27.6
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