This is an old favourite that I
had not made recently.
It was suppose to be Thursday night’s dinner
but instead it became Friday’s breakfast.
Moe loves dinner for breakfast.
Source: Centro – Toronto
3/4 pound (375 g) fettuccine
1 tablespoon (15 mL) extra virgin olive oil
1 tablespoon (15 mL) butter
I garlic clove, minced
1 tablespoon (15 mL) minced onion
4 medium tomatoes, seeded and diced
1/2 pound (250 g) smoked salmon, sliced
1 cup (250 mL) 35% cream
1/4 cup (50 mL) vodka
1/4 teaspoon (1 mL) pepper
1 ounce (28 g) caviar (optional)
In a large pot of boiling salted water ~ cook fettuccine until al dente. Drain, and set aside.
In a large skillet, heat the olive oil and butter. Stir in garlic and onion, and sauté, stirring often, for 2 minutes, until
fragrant. Add the tomatoes, and bring to a boil. Reduce heat and simmer for 5 minutes, or until softened and beginning to thicken.
Stir in the smoked salmon, cream, and vodka; simmer for 5 minutes, or until thick enough to coat the back of a spoon. Gently fold in
cooked pasta and pepper. Garnish with a rosette of smoked salmon or caviar.
CHEF’S SUGGESTION: If a saltier taste is desired, add the smoked salmon at the same time as the tomatoes