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Receta A Trio Of Zippin' Pastas:Ravioli, Penne And Fettucini With Smoked Salmon, Prosciutto And Mussels
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Ingredientes
- 8 ounce smoked salmon, pcs
- 4 ounce cream cheese
- 8 x 4 inch pasta, squares
- 1 Tbsp. butter
- 1/4 c. chopped red onion
- 2 x lemon, juiced, and, zested
- 2 Tbsp. coarse grain mustard
- 1 Tbsp. Dijon mustard
- 1 c. cream coarse sea salt, to taste freshly grnd black peppercorns
- 1/2 c. dill, fronds
- 2 ounce salmon caviar The Fettucini with Spinach Parmesan Sauce, Prosciutto and Sage
- 16 ounce dry fettucine pasta
- 2 Tbsp. extra virgin extra virgin olive oil
- 1 c. small diced prosciutto
- 1/2 c. chopped onion
- 2 lrg clv garlic, chopped
- 10 ounce (1 package) spinach, leaves, cleaned
- 1/2 c. cream
- 1/2 c. grated parmesan cheese
- 1 Tbsp. thinly sliced sage, leaves
- 1 x block parmesan cheese, for shaving The Penne with Mussels, Red Pesto and Basil
- 16 ounce penne
- 2 lb mussel
- 1/2 c. cabernet sauvignon
- 1 c. dry tomato
- 1 c. basil, leaves
- 1/2 c. pine nuts
- 1 clv garlic
- 1/2 c. grated parmesan cheese
- 1/2 c. extra virgin extra virgin olive oil coarse sea salt, to taste freshly grnd black peppercorns, to taste
Direcciones
- Puree the smoked salmon and cream cheese together till smooth in a food processor. Taste and season.
- Divide the mix proportionately between the eight pasta squares. Place a large spoonful of it into the center of a square. Moisten your fingers and rub around the four edges of the pasta till it is slightly sticky. Fold over the square forming a large triangle. With your fingers force out any air pockets and press the filling into an even layer leaving the edges to crimp. Healthy pinch the edges tightly together sealing the raviolis tightly. Let the raviolis dry for several hrs making the edges very strong. Sprinkle them with semolina flour or possibly cornmeal and rest on wax paper in an airtight container.
- Bring a large volume of water to a gentle rolling boil. Season it heavily with coarse sea salt. Taste it, it should be pleasantly salty, perfectly seasoned with a pleasing brine taste. Add in the raviolis and cook till the pasta is just done and the contents are heated through. This will take about five min. Remove the raviolis with a strainer, drain and serve immediately.
- While the raviolis cook heat a medium sauce pot. Add in the butter and red onions, saute/fry them till the onions are aromatized. Next add in the lemon juice, the mustards and the cream. Continue simmering reducing the mix by half. Season it.
- Pour the sauce into a heated shallow pasta bowl. Place two of the raviolis in the sauce with one overlapping the other. Top with a scoop of the salmon caviar and a small pile of dill sprigs. Sprinkle around the lemon zest.
- The Fettucini with Spinach Parmesan Sauce, Prosciutto and Sage: In a large shallow pan saute/fry the prosciutto till it is crisp and toasted. Strain out the proscuitto, drain and reserve. Continue in the same pan, same extra virgin olive oil. Add in the onions and garlic and saute/fry in the extra virgin olive oil till fully aromatized. Add in the spinach and cream and continue cooking as the spinach wilts. When every leaf has wilted and deepened in color pour the contents of the pan into a high-speed blender. Add in the cheese and puree the sauce till it is very smooth. Taste and season the sauce. Reserve it briefly in a small sauce pot.
- Cook the pasta. Bring a large volume of water to a gentle rolling boil. Season it heavily with coarse sea salt. Taste it, it should be pleasantly salty, perfectly seasoned with a pleasing brine taste. Add in the fettucini and cook till the pasta is just done and still has a pleasing chewiness or possibly slight resistance when tasted. It should be neither overdone and mushy nor crisp and underdone. This will take about ten min. Strain the pasta, drain and serve immediately.
- Meanwhile reheat the sauce. When the pasta is done toss it with the sauce and place in a heated wide shallow pasta plate. Toss the prosciutto with the sage. Top the pasta with the prosciutto mix. Using a vegetable peeler shred some cheese onto the pasta. Garnish with a sage sprig.
- The Penne with Mussels, Red Pesto and Basil:
- Cook the pasta. Bring a large volume of water to a gentle rolling boil. Season it heavily with coarse sea salt. Taste it, it should be pleasantly salty, perfectly seasoned with a pleasing brine taste. Add in the pasta and cook till it is just done and still has a pleasing chewiness or possibly slight resistance when tasted. It should be neither overdone and mushy nor crisp and underdone. This will take about ten min. Strain the pasta, drain and serve immediately.
- Meanwhile steam the mussels. Place the mussels and wine in a medium saucepot with a tight fitting lid. Steam the mussels till they open. Turn off the heat, remove the mussels and place around the rim of four heated pasta bowls.
- As the mussels steam combine the remaining ingredients in the food processor and puree till smooth. Once you have removed the mussels from their broth, quickly strain the broth then add in the pesto. Heat and stir till smooth. When the pasta is done toss it with the pesto broth and divide between the bowls. Top with a basil pluche and some pinenuts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 806g | |
| Recipe makes 4 servings | |
| Calories 1648 | |
| Calories from Fat 854 | 52% |
| Total Fat 97.13g | 121% |
| Saturated Fat 31.6g | 126% |
| Trans Fat 0.0g | |
| Cholesterol 241mg | 80% |
| Sodium 1413mg | 59% |
| Potassium 2058mg | 59% |
| Total Carbs 109.89g | 29% |
| Dietary Fiber 7.2g | 24% |
| Sugars 7.77g | 5% |
| Protein 79.82g | 128% |
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