Conchiglie with Mascarpone Cheese and Salmon
Pasta and Pizza • European
Description
Conchiglie with Mascarpone Cheese and Salmon
Ingredients
- Smoked Salmon Flavored Croutons 5 oz
- Lemon 1 piece
- Shallot 4 pieces
- Butter 0 oz
- Dry White Wine 10 fl oz
- Mascarpone Cheese Unagrande 5 oz
- Dill 1 bunch
- Salt a pinch
- Ground Black Pepper a pinch
- Conchiglie Pasta 15 oz
Step-by-Step Guide
Step 1
Cut the salmon into strips. Rinse the lemon under running water, zest part of it with a thin layer, and cut the zest into thin strips. Squeeze the juice from the lemon. Peel and dice the shallots.
Step 2
Sauté the shallots in butter until light in color. Pour in the wine and reduce by half over medium heat in an open pot. Add the cheese and reduce a little more. Then add the washed, roughly chopped dill, some lemon zest, and lemon juice, and cook for another 1 minute.
Step 3
Purée the sauce with a blender and season with salt and pepper to taste, if desired.
Step 4
Cook the conchiglie in salted water until slightly undercooked (al dente), then drain and dry thoroughly.
Step 5
Place the conchiglie on plates, drizzle with the sauce, and top with salmon and lemon zest. Garnish with lemon wedges and dill.
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