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Firenze! During
the Italian Renaissance, everybody who wasn't nobody was there.
The Medici family ruled absolute from the Piazza della Signoria.
In those days, nobility was nobility and peasants were peasants.
Relive the good ole' days with this Fiorentine delight.
1/2 pound of
fresh salmon
1/2 cup of heavy cream
1/2 cup of light cream (this is all the health food we can
tolerate)
1 tablespoon of tomato paste
1 tablespoon of butter
enough penne rigate pasta for 2 people
6 sprigs of dill weed, chopped
olive oil
salt and freshly ground white pepper
Dice the raw
salmon into very small pieces. Cover in olive oil and generously
sprinkle with dill. Set aside.
In a saucepan,
heat 2 tablespoons of olive oil and fry all the salmon until
the pieces are pink. Set aside.
In a pasta
pan, bring 2 liters of water to a boil. Add salt and a dash
of olive oil. Then, throw in the penne and let it cook for
about 10 minutes until it is al dente (al dente refers to
the texture of the pasta, if You'don't know what texture is
good, you should be making macaroni and cheese straight out
of the box!)
While the
pasta is cooking, take half the cooked salmon and blend it
with the light cream and tomato paste adding salt and more
dill weed to taste. Pour this mixture over the remaining cooked
salmon and simmer over low heat.
In a cup, mix
the heavy cream with a few pinches of white pepper. When the
pasta is done, drain it and then add this mixture to it over
low heat until it is absorbed. Remove from the heat and stir
in the salmon sauce.
Serves 1 Duke
and 1 Duchess (or 40 peasants).
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