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Barilla Pappardelle Pasta with Smoked Salmon and Creamy Prosecco Sauce

Name: Barilla Pappardelle Pasta with Smoked Salmon and Creamy Prosecco Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: 1 box Barilla Pappardelle pasta; 3 tbsp Extra virgin olive oil; 1 shallot, minced; 2/3 cup Prosecco (can substitute with dry white wine); 1 cup vegetable stock; 1 1/2 cup Heavy cream; To taste salt and pepper; 2 tbsp chives, chopped; 227 g smoked salmon, cut in strips; 2 eggs

25 minutes

Winter and Soup Recipes Quick and Easy Recipes Seafood Classic Blue Box Long

Created by Chef Lorenzo Boni, this simple recipe with creamy Prosecco sauce and smoked salmon uses fresh ingredients and follows the principles of a classic Mediterranean Diet. Elevated by perfectly al dente Barilla Pappardelle pasta, this dish is a real beauty to look at and makes for a delightfully easy weekday brunch or dinner, in under half an hour!

Chef Lorenzo Boni Recipes

Ingredients

6 servings

1 boxBarilla Pappardelle pasta

3 tbspExtra virgin olive oil

1shallot, minced

2/3 cupProsecco (can substitute with dry white wine)

1 cupvegetable stock

1 1/2 cupHeavy cream

To tastesalt and pepper

2 tbspchives, chopped

227 gsmoked salmon, cut in strips

2eggs

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Bring a pot of water to a boil and cook the Barilla Pappardelle pasta according to package directions.

Step 2

Boil 2 eggs for 10 minutes. Take the hard-boiled eggs out and reserve.

Step 3

Meanwhile, slowly cook the minced shallots in a skillet with 2 tbsp extra virgin olive oil.

Step 4

Add the Prosecco and let it reduce to half. Add the veggie broth and let it reduce to half.

Step 5

Stir in the cream, salt and pepper, and bring to a simmer.

Step 6

Drain and toss the Barilla Pappardelle pasta in the sauce.

Step 7

Add the smoked salmon, mix well.

Step 8

Drizzle with olive oil and garnish with grated egg yolk and chives before serving.

Step 9

Tip: Serve the remaining boiled egg white chopped up in a salad.

Pappardelle

Pappardelle, originating from Tuscany, boasts wide, flat ribbons that are perfect for hearty ragùs and creamy sauces. Its luxurious texture adds depth to dishes, making it a favourite for special occasions and romantic dinners. The name comes from a Tuscan dialect verb referring to eating with childlike joy and pleasure. Plus, it comes in easy to measure nests that work to elevate any meal.

Shape

Long

Cook time

7 minutes

Pack size

450 g (5 x servings)

Range

Classic Blue Box

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