Name: Pappardelle col Salmone e i Funghi (Pappardelle with a Salmon and Mushroom Sauce)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 45 min
Yield: Serves 4 as a first course, or 3 as a main course
Cuisine: Italian
Ingredients: salt and pepper; 375 g (12 oz) fresh salmon, in a single piece; 275 ml (9 fl oz) fish or vegetable stock; 65 g (2½ oz) unsalted butter; 125 ml (4 fl oz) dry white wine; 300 g (10 oz) pappardelle or dried tagliatelle; 1½ tablespoons plain white flour; 3 tablespoons double cream; a bunch of fresh dill, snipped; 175 g (6 oz) cultivated mushrooms, chopped coarsely; 2 tablespoons grated parmesan cheese; 1 shallot, chopped very finely; 20 g (¾ oz) dried porcini; 2 tablespoons dried breadcrumbs

Preparation info

Serves
4
as a first course

Difficulty
Medium
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.

Ingredients

20 g (¾ oz) dried porcini
375 g (12

Method

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.
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.
Put half the butter and the shallot