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06/02/2009

Capellini freddi al Salmone con le sue Uova

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Serves 2

INGREDIENTS:

Sauce

2 gr dill (minced)

8 gr curled parsley (minced)

10 gr red onion (minced)

1 medium tomato (pulp/seeds)

100 gr smoked salmon (minced)

2 egg yolks

1 tsp fresh lemon juice

4 tbs extra virgin olive oil

Ikura Mayonnaise

50 gr salted ikura (salmon roe)

140 ml olive oil

Pasta

2 litres water

4 tbs salt

100 gr capellini pasta

Chilled water for pasta

500 gr ice cubes (for chilling the pasta)

1 litre water (for chilling the pasta)

RECIPE:

Sauce

1)      Slice the onion and reserve in cold water for a few minutes (while mincing the herbs – step 2) to remove strong odor

2)      Mince the parsley and dill and put inside a deep bowl. 

3)      Cut the tomato in half, scoop out seeds and pulp into a sieve over the bowl with herbs and press until juice is extracted.  The rest of the tomato is not required.

4)      Add the yolks, lemon juice and olive oil and whisk together.

5)      Mince the smoked salmon and add to the bowl with the rest of the condiments. Set aside.

Ikura Mayonnaise

1)      Put the ikura in a sieve, and press the roe with a spatula over a medium sized bowl until all the juice is extracted.

2)      Slowly add the oil in a very thin stream, whisking constantly until the mixture begins to thicken.  Set aside.

Pasta

1)      Bring 2 litres of water with salt to boil.

2)      Add capellini pasta and boil according to cooking time instructions on package (normally around 3-4 minutes).  Note: This pasta should not be served “al dente” as other pastas are.

3)      Drain pasta and add immediately to the ice water and mix gently with fingers until the texture of the pasta hardens.

4)      Strain pasta and add to the bowl with sauce.

Final Touches

1)      Gently mix pasta with the sauce using a fork.

2)      Twirl the noodles with fork and spoon  into a cylindrical shape and arrange on 2 small plates.

3)      Using a tablespoon, spoon the ikura mayonnaise in dollops over the pasta and serve.

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oneMazu Salmon wo Mijin ghiri ni shimasu!!   

Mince the smoked salmon and add to the bowl with the rest of the condiments.

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twoSoshite tomato no naka kara tane dake toridashite tzukaimasu!Soshite koshimasu!!De sono koshita juice dake tzukaimasu.

Cut the tomato in half, scoop out seeds and pulp into a sieve over the bowl with herbs and press until juice is extracted.  The rest of the tomato is not required.

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(Tamaneghi mo mijin ghiri ni shimasu)

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threeSorekara parsley & dill wo mijinghiri ni shimasu.

Mince the parsley and dill and put inside a deep bowl.

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fourSubete no korera wo bowl no naka ni iretara tamago no kimi wo 2ko tashimasu,soshite saigou ni salmon wo tashimasu!Lemon no juice mo tashimasu.

Add the yolks, lemon juice and olive oil and whisk together. Set aside.

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Mince the smoked salmon and add to the bowl with the rest of the condiments. Set aside.

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fiveSorekara Shyou zuke no ikura wo koshimasu!

Put the ikura in a sieve, and press the roe with a spatula over a medium sized bowl until all the juice is extracted.

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(Sorekara Olive oil wo tashite ikimasu...)

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De Mayonnaise no you ni tatete okimasu...

Slowly add the oil in a very thin stream, whisking constantly until the mixture begins to thicken.  Set aside.

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sixOyu no naka ni sho iretara Capellini wo iremasu.

Bring 2 litres of water with salt to boil.

Add capellini pasta and boil according to cooking time instructions on package (normally around 3-4 minutes).  Note: This pasta should not be served “al dente” as other pastas are.

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sevenSorekara men ga yudeagattara,kori mizu no naka ni iremasu de zumetaku hiyashinagara shimete okimasu!!(Soshite mizu wo yoku kitte kudasai!)

Drain pasta and add immediately to the ice water and mix gently with fingers until the texture of the pasta hardens.

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eightMen wo marumete kara Ikura no Mayonnaise wo kakemasu,kore de shiagari ni narimasu!

Twirl the noodles with fork and spoon  into a cylindrical shape and arrange on 2 small plates.

Using a tablespoon, spoon the ikura mayonnaise in dollops over the pasta and serve.

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Img_3104 "BUON APPETITO"

June 2, 2009 |

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