Pappardelle col Salmone e i Funghi

Pappardelle with a Salmon and Mushroom Sauce

Preparation info
  • Serves


    as a first course
    • Difficulty


    • Ready in

      1 hr 45

Appears in
Pasta-lover's Cookbook

By Anna Del Conte

Published 1994

  • About

A modem baked dish in which this country’s favourite fish takes centre stage, accompanied by Tuscan pappardelle.


  • 20 g (¾ oz) dried porcini
  • 375 g (12


  1. Put the dried porcini in a small bowl and cover them with boiling or very hot water. Leave them to soak for at least 20 minutes.
  2. Put the salmon in a saucepan and cover it with the stock and the wine. Bring to the boil and simmer for 1 minute. Turn the heat off, leaving the salmon in the pan while you prepare the sauce.
  3. Put half the butter and the shallot