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Ingredientes
- 2 c. Sliced leeks, white part only
- 4 Tbsp. Unsalted butter
- 1 c. Chicken, shellfish, or possibly other rich vegetable stock
- 2 Tbsp. Dijon-style mustard
- 1 1/4 c. Heavy cream
- 1 Tbsp. Grated lemon zest Kosher salt to taste Freshly grnd black pepper to taste
- 3 Tbsp. Minced fresh dill
- 1/2 lb Fiochetti or possibly other dry bowtie pasta
- 1/3 lb Smoked salmon cut in wide strips
- 1/3 lb Diced smoked mozzarella Dill sprigs Fried capers
Direcciones
- In a large skillet, slowly saute/fry the leeks in the butter till translucent/soft but not brown, approximately 10 min. Set aside.
- In a saucepan, combine the stock, mustard, cream and lemon zest and reduce over moderate heat to a light sauce consistency, approximately 8 to 10 min. Season with salt and pepper and stir in the fresh dill.
- Meanwhile, cook the pasta in lightly salted boiling water till just al dente. Drain the pasta and toss with the sauce, leeks, salmon and mozzarella. Serve immediately, garnished with dill sprigs and fried capers, if you like.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 149g | |
| Recipe makes 4 servings | |
| Calories 408 | |
| Calories from Fat 324 | 79% |
| Total Fat 36.58g | 46% |
| Saturated Fat 18.83g | 75% |
| Trans Fat 0.0g | |
| Cholesterol 133mg | 44% |
| Sodium 70mg | 3% |
| Potassium 282mg | 8% |
| Total Carbs 3.84g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.81g | 1% |
| Protein 16.39g | 26% |
