The series of recipes kept in storage and not transcribed here. This
carbonara salmon menu featured in the New Year and my Uccio, but changed his mind in the end we opted for the strozzaprete.
events in my life lived (which was right not to interested in) apart, I was not excited about this carbonara, but I think it's the fault of the salmon, which was decidedly salty.
fact the taste was too salty and did not seem "normal", I'll try to do it again, choosing the less savory salmon:)
Serves 2 : 150g long pasta
grated Parmesan cheese 2 egg yolks 2 tablespoons grated Pecorino Romano 2
little cucchai
little ground black pepper 1 slice fresh salmon
4 slices bacon wrapped sottilisisme
Far grilling salmon for one minute per side on a very hot grill.
Remove skin and bones, and break the flesh flakes. Keep aside.
Arrange the bacon on a plate, and maximum power at the microwave for about 1 minute or until mezo will be lost fat and become crispy, set aside on waxed paper dela.
Cook the pasta in lightly salted water.
Meanwhile, in a large bowl, whisk the egg yolks with the parmesan and pecorino romano, add a little 'black pepper and the pasta cooking water, beating until a smooth creamy sauce and homogeneous.
Drain pasta, transfer to the bowl with the creamy sauce of egg yolks and cheese, mix well. Add the crispy bacon sbricciolata with your fingers as well as half of the salmon. Divide the pasta the plates, complete with what advances salmon and freshly ground black pepper.
0 comments:
Post a Comment