Farfalle with trout in a creamy sauce. Farfalle with red fish and creamy sauce Farfalle with pink salmon in creamy sauce

Ingredients: 30ml olive oil 3 cloves of garlic 800g tomato paste or tomato puree 150g feta 3/4 tsp. salt 1 tsp sugar 10 basil leaves 600g farfalle pasta Preparation: 1. Chop the garlic and fry in olive oil for about 1 minute. 2. Add tomato paste(puree) 3. Cut the feta into small cubes. 4. Add feta to the sauce and reduce heat to low. 5. Prepare the sauce for 20 minutes, add chopped basil a couple of minutes before the end. 6. Boil pasta. 7. Stir and serve with pasta.

My husband's brother Yura has always categorically disliked fish. And, according to him, the dislike was caused primarily not by the bones, as in many, but by the taste of the product. Well, we cannot put up with such a gastronomic injustice - it is difficult to feed everyone individually. Therefore, through “I don’t want” the fish he had to eat. But specifically after this dish, Yura told me that “I’m ready to eat this kind of fish”. These are the pies. So

I just love chanterelles. And spaghetti with different creamy sauces. In this recipe, my two loves come together. The dish is prepared very simply and very quickly. The set of ingredients is also minimal. This is just the perfect dish for a quick dinner. We read, cook and enjoy. Ingredients for 3-4 servings: 600-700 g chanterelles 300 ml cream 20% fat 300 g spaghetti or other long pasta salt and pepper to taste cheese to serve as desired Chanterelles wash thoroughly, let the water drain. Large

I occasionally serve this light fresh salad with small variations to my homemade ones as an appetizer before the main course. Every time it is eaten with great delight, I strongly advise you to cook it. Ingredients: 250 g raw salmon (salmon) 150 g cherry tomatoes 150 g mozzarella 8 boiled quail eggs a head of lettuce (lettuce is best) For dressing: 2 tbsp. l. olive oil 1 tbsp. l. lemon juice, salt and freshly ground pepper to taste Cut the salmon into small pieces and for

recipe for gourmets Products for the recipe: - 800 g of lean pork (neck) - 350 g of chanterelles (or any other mushrooms) - 1 large onion - 400 ml of heavy cream - salt, pepper marinade for meat: - 200 ml of dry wine - garlic and spicy paprika Cooking recipe: Marinate the meat for at least 2-3 hours Finely chop the chanterelles and onions Fry in a frying pan until golden brown. Add the cream, salt, stirring, cook for a couple of minutes Place the pork in a heat-resistant dish Pour the sauce over the pork Bake under foil in a preheated

delicious recipe Products for the recipe: 250 g of champignons 250 g of chanterelles 3 cloves of garlic 120 ml of cream 1 egg 40 g butter 2 tbsp. l. chopped parsley salt, pepper to taste Cooking recipe: Wash mushrooms and chop thinly. Melt the butter in a frying pan, fry the mushrooms in it until they begin to acquire a golden color and the liquid evaporates completely, about 15 minutes. Let cool slightly. In a bowl, combine the cream, egg, herbs, chopped garlic, salt and pepper. Add mushrooms to the mixture, mix. We divide the mixture into

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It's no secret that we all love to eat well, and one of our favorite dishes is Farfalle with salmon in creamy sauce... Therefore, many people, especially our beloved women, sooner or later ask themselves the question:. A simple recipe was written especially for you, which briefly and clearly explains how to cook Farfalle with salmon in a creamy sauce at home. Here, all the recipes are painted in simple understandable words, so even the most inept chef can easily cook Farfalle with salmon in a creamy sauce... For this, special recipes have been created with detailed photographs and step-by-step descriptions of the cooking steps. Following the written recipe, you can easily prepare this tasty dish and feel it beneficial features and impeccable taste. If you, dear readers, after viewing this material, still do not understand, how to cook Farfalle with salmon in a creamy sauce, then we suggest looking at our other recipes.

Farfalle with salmon is a delicate and beautiful dish. Many people mistakenly believe that it can only be prepared by a cook in good restaurant... But this is not the case. The fact is that this recipe is simple. Anyone can handle it. Why Farfalle? This type of pasta looks fancy and is easy to eat, unlike spaghetti. And salmon is in perfect harmony with a delicate and creamy sauce. It is diluted with boiled vegetables, such as carrots, and seasoned with savory cheese. The fish itself is also chosen to your taste. Some people prefer the salty or smoked version, while others prefer the fresh one. For this reason, there are a lot of pasta recipes, everyone can choose something to their liking.

Simple version of the dish

Farfalle with salmon in this case is prepared quickly. For him, they take cold smoked salmon, that is, the cooking time is reduced. You need to take the following ingredients:

500 g of pasta;
400 g salmon, fillet;
70 g parmesan;
200 ml of cream with a fat content of thirty percent;
a couple of teaspoons of Dijon mustard;
some salt and pepper.

Farfalle with salmon in a creamy sauce looks very tender. However, some decorate the plate with a small sprig of parsley for brilliance. It is also possible to substitute another cheese, although this is not recommended. The main thing is that he was hard grade, melted well.

Cooking pasta with salmon

To begin with, prepare the pasta itself. It is boiled in salted water. Traditionally, a liter of water is taken for one hundred grams of pasta. It is better to read the recommendations on the product packaging. Cook until tender.

Salmon is cut into small pieces. It can be in cubes or in strips, only the beauty of the presentation depends on it, no more. Cheese is rubbed on a fine grater. Cream is poured into a frying pan, heated and gradually introduced mustard, cheese and pepper with salt. When the cheese is completely dissolved, add the salmon and keep it in the sauce for about five minutes, stirring occasionally. At the same time, the fire is made below average.

Spread the farfalle on plates, pour with a creamy sauce with fish. Eat hot.

Salmon with tomato and cream

This option is less common, but farfalle with salmon tastes brighter. For this recipe take:

400 grams of pasta;
300 g fish fillets;
2 cloves of garlic;
a head of red onion;
200 ml of cream;
salt and pepper;
70 g butter;
a couple of tablespoons of tomato paste;
some greens for serving.

Also, in this case, instead of tomato paste, you can take mashed tomatoes, then the sauce will be thicker.

Delicate salmon in sauce: cooking

First, peel the onion and garlic. Cut very finely. The fish is cut into small cubes. Melt about fifty grams of butter in a frying pan and fry the onion and garlic until transparent.

Add the salmon, cook for another three minutes, stirring occasionally. Add tomato paste, mix again and simmer for about three minutes.

Boil the pasta until tender, send it to a colander to glass the liquid. Pour in cream, add any spices and salt. Send pasta to the creamy salmon sauce. Lay out on portioned plates. Farfalle with salmon in a creamy sauce, garnished with finely chopped herbs when serving.

Creamy sauce without cheese

For this option, you need to take the minimum amount of ingredients. The farfalle dish with salmon turns out to be very tasty, although the sauce does not turn out to be thick. For this recipe take:

600 g fish fillets;
300 grams of pasta in the form of bows;
cream - 200 ml, with a fat content of at least 20 percent;
2 tablespoons of vegetable oil;
a couple of sprigs of parsley;
salt to taste.

Farfalle is prepared following the instructions, left in a colander to let the liquid glass. Heat a little oil in a frying pan, send the diced fish. While stirring, cook for about seven minutes. Pour in cream, season with any spices. Stew until the sauce thickens. Spread pasta on a plate, pour thick sauce over it. Cut the parsley and sprinkle on the finished dish. This salmon farfalle recipe is quick. However, a lot depends on the fat content of the cream. Otherwise, the sauce will not thicken. The fatter the ingredient, the better.

Original recipe with vodka

This dish has a spicy taste. To prepare it, you need to take:

200 grams of pasta;
150 g cream with a fat content of at least twenty percent;
20 grams of olive oil;
50 g of vodka without additives;
a pinch of nutmeg and pepper.

They take smoked fish, so you don't need to add salt. However, a lot depends on taste preferences.

Farfalle is boiled until tender, following the instructions on the package. The fish is cut into small cubes. Put a frying pan or saucepan on the fire, add cream and heat it. Pour in oil. If necessary, you can replace the olive with a creamy one. After boiling the cream, add fish and spices. Pour in vodka and let the sauce simmer for about three minutes. Then remove the sauce from the heat. Put the farfalle in a frying pan and mix all the ingredients.

This recipe for farfalle with salmon in a creamy sauce has a delicate aroma, and there is no alcohol in it.

Pasta with vegetables and fish

Salmon farfalle pasta can also be cooked with broccoli. This will only make the taste brighter. For this recipe you need to take:

100 grams of broccoli;
1 white onion;
small carrots;
a teaspoon of salt;
250 g salmon fillet;
200 ml of cream;
250 grams of pasta;
a tablespoon of odorless vegetable oil.

First, they send the pasta to cook. The fish is cut into cubes. Boil carrots and broccoli until half cooked, they should remain firm on the inside.

Vegetable oil is poured into the pan. Warm it up. Finely chop the onion and fry it on all sides until golden brown. Combine cream in one bowl with salt. Add fish to the onion, lightly fry over high heat, then reduce it. Add cream and stew the sauce for another five minutes.

The paste is thrown into a colander so that excess moisture in the glass. Broccoli and carrots are diced. They send vegetables to the fish, stew for a few more minutes and turn off the fire. Leave the sauce covered for about five minutes. Then the pasta is added to the fish, stirred and the dish is served in portioned plates. Farfalle with salmon turns out to be elegant at the expense of vegetables.

Salted fish dish

For this delicious recipe take:

500 ml cream;
200 grams of salted salmon;
500 grams of pre-cooked farfalle;
8 cloves of garlic;
a bunch of parsley - large enough, can be replaced with cilantro;
some olive oil;
salt and pepper to taste.

Salmon is cut into thin strips, parsley is finely chopped. Peel the garlic and also cut it finely. Take a heavy-bottomed saucepan. Pour oil and heat it, add garlic. Heat the garlic in oil to release the smell, but you don't need to fry it.

Pour in cream and mix thoroughly. As a result, they should boil down by about a third. Now add spices to taste. Put parsley. Add salmon, stir and heat for just a couple of minutes. Pour in the boiled paste, mix again. This wonderful dish is served right away, until it has cooled down.

Farfalle is not only tasty, but also beautiful. Now you can find these beautiful "bows" or "butterflies" not only of one color, but also multi-colored. They will really become a table decoration. A pasta-based dinner with thick cheese and cream sauce and salmon is the perfect way to end your day. Many also use smoked salmon, which gives the dish a more tart aroma and deeper flavor. There are really a lot of recipes, some contain broccoli or carrots, others cheese. And the simplest ones include only cream, pasta and fish. Particularly noteworthy is the unusual recipe with the addition of vodka. However, the taste from this only reveals better.

Tender pasta with red fish and creamy white wine sauce - what could be better? I just love this pasta - it's insanely delicious and very easy to make. In addition, if we take farfalle - beautiful pasta, the name of which translates as butterflies, it turns out just fine.

You will need

How to cook

Bring water to a boil at the rate of 1 liter per 100 g of pasta. Cut the fish into square pieces, salt.
We cut the trout, photo.
Three parmesan on a fine grater.
Three parmesan, photo.
Finely chop the onion.
We cut the onion, photo.
Fry the fish quickly in a frying pan in olive oil - it should only lightly brown.
Fry fish, photo.
We take out the fish, and fry the onions in the oil with which it is fried.
Fry onions, photo.
When it is slightly browned, add white wine and let it evaporate over high heat.
Add white wine, photo.
Reduce heat, add cream, Italian herbs and salt. Cook for a few minutes over low heat - the cream should thicken a little.
Creamy sauce, photo.
Mix the finished farfalle with the sauce and cheese. Serve immediately and garnish with basil.
Farfalle with trout and creamy sauce, photo.

There are recipe options

Italian parmesan can be replaced with Lithuanian parmesan, trout with salmon or salmon. You can take inexpensive Italian or Chilean wine for sauces.

Cooking time: 25 min

Servings: 3

Type of dish: dinner

Culinary tradition: Italy

The fish in this recipe is tender, and the sauce perfectly complements the taste. Farfalle with trout in a creamy sauce is one of my most successful recipes. Here is such a not quite everyday dish.

I can admit that I am lucky - my husband can eat pasta dishes at least three times a day. I'm glad that pasta can be cooked with almost any food that is in the refrigerator and at the same time spend a minimum of time.

Separate the fish from the bones, cut into small pieces. Before cooking, sprinkle the trout with a mixture of fish spices, pour with lemon juice and leave to marinate for 5-7 minutes.

At this time, we set the pasta to cook.

We clean the garlic, cut it into slices and lightly fry on vegetable oil... Add the trout to the garlic. Fish must be fried on all sides over high heat.

As soon as the fish is ready, after about 2-3 minutes, reduce the heat, add cream, salt, spices. I added nutmeg, about ¼ teaspoon, and a little curry for color.

After 5-7 minutes, as soon as the creamy sauce has thickened, add the dill and turn off the heat.

Pour the prepared pasta with the resulting sauce, add the cheese and serve immediately.