Snapguide

How to cook trofie with salmon and courgettes

Cook Trofie With Salmon and Courgettes

44
STEPS
INGREDIENTS
Chop the shallots and place them in a pan with some oil and a splash of water

Chop the shallots and place them in a pan with some oil and a splash of water

Slice the courgettes in 4 lengthwise

Slice the courgettes in 4 lengthwise

Slice the soft heart off with a small knife and set aside

Slice the soft heart off with a small knife and set aside

Take care of the outer part of the courgettes first

Take care of the outer part of the courgettes first

Slice them keeping and even thickness but making uneven size pieces, this will help amalgamate the sauce at the end

Slice them keeping and even thickness but making uneven size pieces, this will help amalgamate the sauce at the end

Throw them into the pan when the shallots start becoming translucent. Saut\u00e9 for five minutes

Throw them into the pan when the shallots start becoming translucent. Sauté for five minutes

Finely chop the inner parts pf the courgettes

Finely chop the inner parts pf the courgettes

Add the minced cores to the pan together with a splash of water and saut\u00e9 for 10 minutes over a medium heat

Add the minced cores to the pan together with a splash of water and sauté for 10 minutes over a medium heat

Chop the parsley and stir it in, add pepper and salt to taste

Chop the parsley and stir it in, add pepper and salt to taste

Time to cook the pasta. Throw the pasta (I chose trofie this time) into boiling salted water

Time to cook the pasta. Throw the pasta (I chose trofie this time) into boiling salted water

Cut the smoked salmon into 1cm by 2cm pieces

Cut the smoked salmon into 1cm by 2cm pieces

And add it to the pan

And add it to the pan

Stir fry for 2-3 minutes and as the salmon is almost cooked add about 100ml of white wine

Stir fry for 2-3 minutes and as the salmon is almost cooked add about 100ml of white wine

When the wine evaporates add the cream (or panna, if you can manage to find it at your local Italian store)

When the wine evaporates add the cream (or panna, if you can manage to find it at your local Italian store)

Reduce the sauce but take off the heat before the cream dries out

Reduce the sauce but take off the heat before the cream dries out

Drain the pasta when "al dente" and add it to the pan, saut\u00e9 for few minutes over low heat

Drain the pasta when "al dente" and add it to the pan, sauté for few minutes over low heat

Plate and eat hot

Plate and eat hot

Enjoy! (And make sure to drink the rest of the bottle of wine!)

  • Trofie (80g to 100g per person)
  • Zucchini (aka courgettes, 1 per person)
  • Smoked salmon (60g per person)
  • Parsley
  • Italian Cooking panna (or thick double cream)
  • 2.0 Shallots
  • Pepper
  • Salt
  • Olive oil
  • White wine (eg. Riesling)