Fettuccine with Balsamic Sun-Dried Tomato Cream Sauce and Grilled Salmon2015-11-10
Chef Joe Paglia of Arturo Joe’s in Narragansett, RI, serves this creamy fettuccine with a grilled filet of salmon. You could also toss in chunks of salmon or serve the pasta without seafood for a vegetarian option.
Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
In a sauce pot over medium heat, warm the cream, butter, and balsamic and reduce them by one quarter. Stir frequently to prevent scorching. Stir in the garlic, dill, tarragon, tomatoes, and scallions and remove from the heat. Season with salt and pepper. Keep warm or cool and refrigerate.
For each serving, to order: Season one portion of salmon with salt and pepper and grill it to medium-rare.
Reheat about 1 cup pasta in simmering water. Warm about 1/3 cup sauce in a saute pan. Drain and add the pasta to it. Toss to coat. Plate the pasta and top it with the salmon. Drizzle on balsamic demi glace to finish.
- 3 lbs. Barilla® Fettuccine
- 3 qt. heavy cream
- 12 oz. butter
- 6 oz. balsamic vinegar
- 1 1/2 Tbsp. chopped garlic
- 1 1/2 Tbsp. chopped fresh dill
- 1 1/2 Tbsp. dried tarragon
- 2 1/4 c. sliced sun-dried tomatoes
- 3/4 c. sliced scallions
- Salt and pepper
- 24 4-oz. portions skinless salmon
- Balsamic demi glace
Chef Recommended Cuts
- Thick Spaghetti
This information is per serving.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.