Campanelle with Smoked Salmon, Melted Leeks & Vodka Cream
Serves 4
Ingredients:
Instructions:
Bring a large pot of water to a boil. Trim and wash the leeks, then cut in half the long way. Slice the halved leeks cross-wise as thin as possible. Saute leeks in olive oil and butter over medium heat until soft and melted. Be careful not to brown them. Add vodka, then let flame off and reduce. Add the cream with the flaked smoked salmon and lemon zest. Reduce by 2/3. While the cream is reducing, cook the campanelle, reserving a bit of the cooking water for later. When the campanelle is cooked and the cream is reduced, add a knob of butter along with the cooked campanelle to the cream sauce. Toss a couple of times and add some of the reserved pasta cooking water to adjust consistency if the sauce becomes too thick. Season if needed with salt and lemon juice. Serve & enjoy.
Ingredients:
- 1 lb campanelle
- 8 oz smoked salmon
- 2 leeks, white & pale green only
- EVOO
- butter
- 1 & 1/2 cup heavy cream
- 2 shots of vodka
- 1/2 lemon
- pinch of lemon zest
Instructions:
Bring a large pot of water to a boil. Trim and wash the leeks, then cut in half the long way. Slice the halved leeks cross-wise as thin as possible. Saute leeks in olive oil and butter over medium heat until soft and melted. Be careful not to brown them. Add vodka, then let flame off and reduce. Add the cream with the flaked smoked salmon and lemon zest. Reduce by 2/3. While the cream is reducing, cook the campanelle, reserving a bit of the cooking water for later. When the campanelle is cooked and the cream is reduced, add a knob of butter along with the cooked campanelle to the cream sauce. Toss a couple of times and add some of the reserved pasta cooking water to adjust consistency if the sauce becomes too thick. Season if needed with salt and lemon juice. Serve & enjoy.