Sunday 11 December 2016

Smoked Salmon & Fennel Pappardelle

For those of you that got the pleasure of attending the BBC Good Food Show, you may have caught Mary Berry in the Supertheatre (sponsored by Aldi & Stoves).
What I love about Mary Berry's recipes is that they are easy to recreate at home, but they don't skimp on aroma, flavour and texture. The following recipe is straight forward yet full of bold flavours. With Christmas fast approaching and life being hectic, this is a great dish to bring the family together without having to spend hours tied to the kitchen stove.



Serves 4

Ingredients:


  • 1 fennel bulb, trimmed, quartered and thinly sliced
  • 1 large banana shallot, halved length-ways and thinly sliced
  • 250g pappardelle pasta
  • 200g full fat creme fraiche
  • juice of 1 lemon
  • 200g smoked salmon, roughly chopped
  • small bunch flat leaf parsley, chopped
  • small bunch dill, chopped
Method:

  1. Bring a large pan of salted water to the boil. Add the pappardelle and boil for 5 minutes. Then add the fennel and shallot, continue to boil for 5 minutes or according to packet instructions. When the pasta is al dente, drain, reserving 100ml of the pasta water,
  2. Spoon the creme fraiche into the pan the pasta was cooked in. Add the lemon juice and bring to the boil. stirring so it does not catch. Add the drained pappardelle, fennel and shallots, smoked salmon, parsley and dill. Toss over the heat for 2 minutes gradually adding pasta water to loosen the consistency- you may not need it all.
  3. Season well with pepper and a little salt.
This dish can be enjoyed with a bottle of 'La Altena Gavi di Gavi 2015'.



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