To cream or not to cream? That’s “Pasta al Salmone”

A real dilemma is tormenting us, after holidays. We’re craving for salmon pasta but…What to do? Follow the traditional delicious recipe and “cream” our pasta (but then have to cope with digestion) or “not to cream” our pasta but not being satisfied? Well, the answer may surprise you. There’s actually a third way: Les FOOD Amant’s way. But first, #teamtradition, let’s do an authentic classic….and let the fight begin:

Creamy Salmon Pasta

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What you need for about 4 persons:
400 gr. / 14 oz. of pasta,ย 
200 gr. / 7 oz. of smoked salmon,
a knob of butter,
1-2 garlic cloves,
2 tablespoons of white wine (the more its quality, the better),
200 ml / 1 cup of cream (creme fraiche),
salt.
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ย Cook the pasta, referring to the packet instruction for the timing, in a pan of salted boiling water. Meanwhile, chop the smoked salmon. Heat the butter in a frying pan, add the garlic, fry until it begins to turn golden, then remove it and add the chopped salmon. Simmer with white wine until reduced, then add the cream and continue cooking for 2-3 minutes. Stir in the drained pasta and it’s ready to be served.
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And now Mesdames and Messieurs, les FOOD Amant’s way

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What you need for about 4 persons:
400gr. / 14 oz. of pasta,
200gr. /ย 7 oz. of smoked salmon,
2 tablespoons of extra-virgin olive oil
2 tablespoons of white wine (the more its quality, the better),
3 tablespoons of teriyaki sauce,
250gr./ 9 oz. of soya cream, (that’s the key ingredient! Pick the best you can)
1 teaspoon of grated ginger,
1-2 garlic gloves
some chopped chives (fresh is always the best choice, but, trust us, always have some dried chives in your pantry),
salt.
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Cook the pasta, always referrig to the packet instruction for the timing, in a pan of salted boiling water. Meanwhile, chop the smoked salmon, add wine, teriyaki sauce, the grated ginger, the chopped chives and mix. Heat the extra-virgin olive oil in a frying pan, add the garlic, fry until it begins to turn golden, then remove it and add the chopped salmon, cook slowly for about 2 minutes, take the pan off the heat and immediately add the soya cream. Mix it. Stir in the drained pasta… And it’s done!
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Sure, tradition is untouchable but we encourage you to try our version. It’s creamy, easy, with an unique character. The secret here is the soy cream. That is NOT cooked, just added to the smoked salmon.
It’s one of our best family recipes, that one that friends keep asking for, and maybe it will be one of yours too! Enjoy #teamlesfoodamants !

7 thoughts on “To cream or not to cream? That’s “Pasta al Salmone”

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