http://www.blogger.com/home/recipe_italian_food_010.htm healthy Italian food recipes, genuine Italian food recipes, frugal Italian cookin recipes, cost effective Italian cooking recipes, Italian cooking, free Italian food recipes, real Italian recipes, authentic regional southern Italian cooking, simple recipes, web based cooking encyclopedia, healthy and genuine dishes, make quick italian authentic dishes, Mon, 26 Apr 2010 17:48:55 GMT Web Easy by Avanquest Publishing USA, Inc. http://www.blogger.com/home/recipe_italian_food_010.htm http://www.blogger.com/home/recipe_italian_food010p00.gif Ingredients: Farfalle al Salmone serves for 4 persons 1 lb farfalle (bow tie pasta) 8 oz smoked salmon wild cought (cut into small dices) 1/2 onion, finely chopped 2 tbsps. white wine 1 pint of heavy cream Salt and pepper 1oz sundried tomatoes 1 cup greated Romano Cheese Directions: In a skillet, saute the onions in a drop of Extra Virgin Olive Oil untill browned evenly. Add the salmon a shot of white wine and cook for about 5 minutes. Add the sundried tomatoes let it simmer for 4 minutes add heavy cream, a dash of salt and pepper. Simmer for about 15 minutes over medium heat. Add salt to water (three long swirls inside the pot would be suffecient) taste, if you'd like, it should taste like sea water. Bring to a boil and add the Farfalle ( Bow Ties) pasta as directed on the package and drain well when done it should be al dente. Combine the cooked Farfalle ( Bow Ties ) well with the sauce. simmer on low heat heat for one minute and. Just before serving, sprinkle some some romano Cheese over the pasta. For decoration put some freshly chopped parsley on and around the plate. Optional: if you'd like you can put some anchovie paste into the pasta before you serve it, that might add some more flavour to the dish. http://www.blogger.com/home/recipe_italian_food_010.htm Mon, 26 Apr 2010 17:48:55 GMT Alfredo Imbimbo I had this dish in Naples at a birthday party and it stuck in my mind for a while, until I found the recipe. Now, I'm not sure where it originated but it could be from the Northern parts of Italy http://www.blogger.com/home/recipe_italian_food_010.htm Mon, 26 Apr 2010 17:48:55 GMT Alfredo Imbimbo