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

Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, farfalle with salmon in creamy vodka sauce. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Farfalle with Salmon in Creamy Vodka Sauce is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Farfalle with Salmon in Creamy Vodka Sauce is something which I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can have farfalle with salmon in creamy vodka sauce using 9 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Farfalle with Salmon in Creamy Vodka Sauce:
  1. Take 1 pound farfalle pasta
  2. Prepare 2 tablespoons unsalted butter
  3. Take 1 small shallot, minced
  4. Make ready 1/2 cup vodka
  5. Take 2 1/4 cups heavy cream
  6. Make ready 4 ounces thinly sliced salmon (no skin) or smoked salmon, cut into thin strips
  7. Take Salt and freshly ground pepper (use less salt if using smoked salmon)
  8. Make ready 3 large egg yolks
  9. Prepare 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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