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Farfalle with Salmon and Vodka, an Original Italian Recipe
Discover a modern Italian recipe that blends the richness of salmon, the creaminess of cream, the freshness of cherry tomatoes, and the bold touch of vodka. This dish will surprise your taste buds with its balance of sweetness and subtle spiciness. In just a few simple steps, you can create this chef-worthy dish and add an elegant touch to your table.
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Origin of this Italian recipe?
Vodka pasta was born from a daring fusion of traditional Italian cuisine and modern influences. The exact origin of this recipe is somewhat unclear, but it seems that the invention is credited to Italian restaurants in the United States in the 1970s. At the time, vodka, once rarely used in cooking, began to be incorporated into creamy sauces to bring a more complex taste and even creamier texture.
The rich and flavorful salmon was naturally added to the recipe to bring a more elegant and refined touch. The combination of salmon and vodka quickly became a classic, combining the richness of smoked fish with the subtle acidity of vodka and the enveloping sweetness of cream.
Over time, this recipe has become a staple of refined meals, while still remaining relatively simple to make. Its popularity continues to grow thanks to its unique taste and its ability to appeal to all types of palates.
Here is the recipe for Farfalle with Salmon and Vodka, explained step by step for a perfect result.
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Difficulty 2/5 Cost medium Preparation time 10 min Cooking time 15 min Gluten |
Portions 4 Calories 550 kcal Utensils pot, frying pan, grater, ladle, tongs Seasons available year-round |
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Farfalle 400 g Smoked salmon 200 g Cream 20 cl Vodka 5 cl Shallots 2 Chives Cherry tomatoes 150 g Butter Juice of one lemon Zest of one untreated lemon Salt and pepper |
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1 Cut the salmon into slices and halve the cherry tomatoes. Slice the shallots.
2 In a frying pan, melt the butter and add the shallots. Sauté until translucent.
3 Add the salmon slices and cherry tomatoes. Mix for a few seconds.
4 Add the vodka and gently flambé to burn off the alcohol.
5 Add the cream, lemon juice, salt, and pepper. Let it simmer on low heat.
6 Cook the farfalle al dente in a large pot of salted water.
7 Drain the farfalle and mix with the sauce. Add the chopped chives and grated lemon zest just before serving.
Recommended Wine Pairing
A glass of dry white wine, such as Pinot Grigio or Sauvignon Blanc, pairs perfectly with the creamy and savory flavors of this dish.
