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

Hello everybody, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, farfalle with salmon in creamy vodka sauce. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Farfalle with Salmon in Creamy Vodka Sauce is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Farfalle with Salmon in Creamy Vodka Sauce is something that I’ve loved my entire life. They’re nice and they look wonderful.

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

The ingredients needed to make Farfalle with Salmon in Creamy Vodka Sauce:
  1. Make ready 1 pound farfalle pasta
  2. Take 2 tablespoons unsalted butter
  3. Take 1 small shallot, minced
  4. Make ready 1/2 cup vodka
  5. Prepare 2 1/4 cups heavy cream
  6. Prepare 4 ounces thinly sliced salmon (no skin) or smoked salmon, cut into thin strips
  7. Make ready 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
Steps 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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