Farfalle with Salmon in Creamy Vodka Sauce
Farfalle with Salmon in Creamy Vodka Sauce

Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, farfalle with salmon in creamy vodka sauce. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Farfalle with Salmon in Creamy Vodka Sauce is one of the most favored of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Farfalle with Salmon in Creamy Vodka Sauce is something which I have loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have farfalle with salmon in creamy vodka sauce using 9 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Farfalle with Salmon in Creamy Vodka Sauce:
  1. Make ready 1 pound farfalle pasta
  2. Take 2 tablespoons unsalted butter
  3. Get 1 small shallot, minced
  4. Get 1/2 cup vodka
  5. Prepare 2 1/4 cups heavy cream
  6. Prepare 4 ounces thinly sliced salmon (no skin) or smoked salmon, cut into thin strips
  7. Make ready Salt and freshly ground pepper (use less salt if using smoked salmon)
  8. Prepare 3 large egg yolks
  9. Take 2 tablespoons minced chives
Instructions to make Farfalle with Salmon in Creamy Vodka Sauce:
  1. In a large pot of boiling salted water, cook the farfalle, stirring occasionally, until al dente.
  2. Meanwhile, in a large, deep skillet, melt the butter. Add the shallot and cook over moderate heat until golden, about 3 minutes. Add the vodka and cook until evaporated, about 1 minute. Add 2 cups of the heavy cream and simmer over moderately high heat, stirring often until reduced by half, about 4 minutes. Stir in the salmon, season with salt and pepper and remove from heat. In a small bowl, beat the egg yolks with the remaining 1/4 cup of heavy cream.
  3. Drain the farfalle. Add it to skillet and stir well. Add the egg-yolk mixture and stir over low heat until warm and sauce is creamy, about 30 seconds. Serve with chives on top.

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