Farfalle is maybe the most famous pasta shape after spaghetti. They are named after their bowtie shape, with a little frill right in the middle. ‘Butterflies’ are at their best with pasta salads as well as with delicate sauces, like in this following salmony recipe.
GROCERY SHOPPING (2 people)
5 oz of DeCecco Farfalle
1 portion of Atlantic Salmon
1 tbsp of EVOO
2 tbsp of organic heavy cream
2 tbsp of freshly chopped Italian parsley
Salt & Pepper to taste
1) Quickly wash the salmon under running water and tap dry with a paper towel. Dice the salmon in little cubes, as big as a hazelnut.
2) Fill a pot with 2/3 of salted water and bring it to boil (if you cover the pan with a lid, it will be boiling faster).
3) Warm oil in a pan and when hot add the diced salmon. Sear the fishy cubes till golden. (If you want to keep some of them for decor, this is the moment to take them out). Flip them over to cook them even.
4) Back to the pot: Add farfalle to the boiling water and cook “al dente”.
5) Back to the pan: The salmon should be cooked through and should begin to smash. Stir in heavy cream and mix till even.
6) Drain pasta and pour farfalle into the pan with the sauce.
7) Add parsley and mix, décor as you prefer and serve immediately.