Pappardelle pasta with salmon and artichoke

How nice that spring is here, And great rashes around mark us no matter what on diary, His nature is doing and never disappointing., And the Earth, The country is flowing with milk and honey., No matter which side of the election, do you. Today I wanted to pamper you with tasty and easy to prepare, To have something to fantasize about a lunch or dinner. I usually don't eat fish., But a diet menu force me to include them on the list., Which I really liked about a variety of variants. Here's the recipe..

I met her for the first time in an Italian restaurant in a slightly different version and it was so delicious that I went back to have it again and again.. Who would have thought. Fish? I? היא הוגשה עם אספרגוס ועגבניות שרי וגם רביולי עם גבינה. Then ran again with artichoke shreds and simply stopped eating.. Then I got brave and tried home alone. It is really impressive and festive., And a glass of white wine is perfect.. We invite you to explore all the versions and decide only what you like best.

Salmon and artichoke pappardelle (4 Packet)

500 Made pappardelle pasta or fettuccine & #8217; mini – This recipe goes best with wide flat pasta
3 Cut salmon fillet portions and dice (Please note that to be dry and at room temperature.)
A little olive oil for frying fish
Spice herbs (I use cubes of Knorr or thyme, Sage from the garden)
2 Cloves of garlic sliced thin.
Michal cooking cream 10%
A quarter Cup of white wine
Spicy artichoke oil jar (On the shelf of the territories or jars Italian Super shelf)
Little salt
Coarse black pepper

Additives:

Rocket leaves
Parmesan cheese
Preparation

In a pot with boiling water and some coarse salt to cook the pasta until al dente level.
Simultaneously, Heat the olive oil in an iron skillet, Fry the garlic slightly add herbs or cube owner. When all the aroma released fry the fish cubes fiction you love. Take him and set aside.
In another pan boil the cream with artichoke shreds (Without their oil), Season with salt and pepper to taste and add the white wine.. Mix for a minute and put in the cooked pasta and fish cubes and toss together a minute or two..
Transfer to a serving dish and garnish with rocket that go really well with her.. You can slightly sour lemon with the way you like.
The dish goes great with fresh cherry tomatoes salad. The heavy cream with the freshness of the tomatoes emphasize Artichoke and taste the beautifully fish.

Versions and comments

If you want to prepare the artichokes for yourself., You can use the 10 Fresh or frozen artichoke hearts. The frozen foods combine in boiling water for five minutes and. The boil 15 minutes fresh water with salt and some lemon juice.. Cut it into quarters and toss in olive oil with salt and pepper to taste..
From ' work.. Left, Took the. It already comes with a gorgeous lime flavor and is soft., Velvety and delicious.. I bought the Italian company PONTI local azerchnia.
You can fry the fish in 100 g butter instead of olive oil., With 2-3 Sage leaves and slices of garlic.. If you use butter., Skip the cream. The butter will make your sauce.
Green asparagus can be used instead of artichoke. Let it boil water with salt cod and then toss it with butter or olive oil and lemon juice and stir in the pasta and fish.. You can also bounce cherry tomatoes with asparagus in this version. להוסיף את הפסטה ולפורר את הדג המטוגן מעל. ואל תשכחו להגיש בצלחת וינטג’ כחול-לבן מהממת 😉 ~ב ת א ב ו ן~ למתכונים נוספים להכנה בצ’יק, בקרו אותי גם Here, אולי תאהבו גם את זו עם הטונה!