Fettuccine Natasha
Another fabulous recipe that was introduced to Alma by her aunt Tina. This has become a Scully household favorite. According to Jim White who authored Toronto Star cookbook “Another Ferrari speciality. This is the dish that first put Pronto Ristorante on Toronto’s pasta map”. This recipe is really easy. It is VERY rich and absolutely delicious.
Makes 6 main course servings.
Ingredients
- 1/4 cup unsalted butter
- 1 tbsp finely chopped onion
- 1 clove garlic, finely chopped
- 1/4 lb smoked salmon, cut in thin strips (I sometimes buy a chunk of the BBQ previously frozen smoked salmon….just as good and much more economical)
- 1 large tomato, peeled, seeded, diced
- salt and fresh ground pepper
- 3 tbsps vodka
- 2 cups whipping cream
- 1 1/2 pounds fettucine
- 2 tbsps black caviar (I don’t use but have and it is good)
- 2/3 cup freshly grated parmesan (for garnish)
- chopped fresh parsley
Directions
- In a large heavy saucepan, over medium heat, melt butter.
- Add onion and garlic and cook about 5 minutes or until onion is golden. (I put the garlic in in the last minute of the five so it doesn’t turn golden with the onion which will make it bitter.)
- Add salmon and tomato.
- Add salt and pepper to taste.
- Increase heat to high and cook 2 minutes stirring constantly.
- Pour in vodka, reduce heat and simmer until liquid is reduced by half.
- Add cream and continue to simmer until the volume is again reduced by half.
- Meanwhile, cook fettuccine in large pot of boiling salted water until tender but firm (al dente).
- Drain and place in warmed serving bowl.
- Add sauce and toss to coat evenly. (I actually serve separately in pasta bowls pouring the sauce over the pasta).
- Sprinkle with black caviar and freshly grated Parmesan cheese.
- Garnish with chopped parsley.
