Gemelli With Smoked Salmon And Creamy Vodka Sauce
* exported from bigoven * 
 
 
recipe by :emeril live with emeril lagasse 
serving size :2 
cuisine : 
main ingred. : 
categories :pasta main dish 
 
amount measure ingredient -- preparation method 
  --------------------------------
2 Tbsp  unsalted butter
1/2 cup  finely-chopped yellow onion
1/4 cup  tomato concasse
  tomatoes peeled, seeded, and
  cut into strips)
1/4 cup  sliced scallion greens
2 tsp  minced garlic
1/2 cup  vodka
1 cup  fish stock
2 cup  whipping cream
1/2 tsp  salt
1/4 tsp  freshly-ground black pepper
8 oz.  gemelli
1 Tbsp  very finely-grated parmesan
1/2 lb.  smoked salmon --sliced thinly,
  and chopped
2 Tbsp  chopped fresh parsley
2 Tbsp  chiffonade fresh basil
 
in a large skillet, melt the butter over medium-high heat. add the onions 
and cook, stirring, until soft, about 3 minutes. add the tomato, scallion 
greens, and garlic and cook, stirring, for 30 seconds. remove the pan from 
the heat and add the vodka. return to the heat and flame. when the flame 
dies out, add the fish stock. bring to a boil and reduce by 50 percent in 
volume. add the cream, salt, and pepper, and cook until reduced by 50 
percent in volume. meanwhile, cook the pasta in a pot of boiling salted 
water until al dente. drain in a colander. add the pasta to the cream 
sauce and toss to coat. add the cheese, salmon, and herbs, and remove 
from the heat. toss to coat. serve immediately. 
 
this recipe yields 2 servings. 
 
formatted by joe comiskey - mad's recipe emporium 
 
per serving (excluding unknown items): 1240 calories; 107g fat (87.2% 
calories from fat); 26g protein; 9g carbohydrate; 1g dietary fiber; 
391mg cholesterol; 1635mg sodium. exchanges: 3 lean meat; 0 
vegetable; 1/2 non-fat milk; 20 fat; 0 other carbohydrates. 
 
 
 
-- 
(ID: 5356) Mirror: rec.food.recipes: Mon, Nov 1, 2004


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