Today recipe inspired by my own blog post and recipe Hot Tuna Pasta and my memory to remember how (more and less) the restaurant at Jakarta made it. Their menu is Hot Tuna Pasta. Unless today I do not have Tuna, but have Salmon instead. Thus, I try to invent my own recipe. Creating pasta is more and less easy for me (I think). If you do not like spicy, you can skip the chilli part. But I think this menu is better with chilli. Thus, I suggest you to take out the grain of the chili, and just using the chili without grained. If you like extra hot, let the grained Inside, and just cut your chilli on round sliced. So, here is my recipe of Hot Salmon Pasta. Btw you can change Cappelini with normal Spaghetti Pasta as well .. Ingrédients (for 2 persons) : - Pasta Cappelini (for 2 persons) - 125gr canned Salmon - 2 tomate - 1 red chilli - 2 garlic - 2tbsp olive oïl - 50gr butter - dry Parsley - Salt & Pepper Preparation : - Using sauce pan, cook Cappelini on hot salty water around 10 - 13 minutes (al dente). Take a bit of water from cook pasta aside, and drained it the pasta. Put it separate. - Wash the tomate, cut it on two and take out the grained Inside the tomate. Then cut tomate on shape of small cubes around 2-3mm. Put it separate. - Peel garlic and cut it on sliced. Put it separate. - Wash the chilli, then cut it on two and take out the grained. Cut it on the shape of small cubes around 2-3 mm (the same size like tomate). Put it separate. How to Cook : - Using frying pan, pre heat olive oïl around 1 minute, then add salmon. Using spatula, cut the salmon on small chunck possible. Let it cook until salmon half cook. - Add garlic Inside. Cook until garlic start to smell (around 1 - 2 minutes). - Add butter and let it melting. Mix salmon well and let it cook until salmon well cook. - Add tomate, chilli, salt and Pepper and cook again around 2 - 5 minutes. Let make sure tomate is not over cooked. - Turn of the stove, and serve cooked cappelini pasta on the plate. Sprinkle a bit with water from cooked pasta. - Then add the mix salmon-tomate-chilli on top of it. - Garnish it with dry parsley. Bon Appétit ! I think the secret of this recipe is how to let garlic not too cook as well as tomate and chilli. I also have another trick to let pasta a bit shiny by sprinkle it a bit with water from the cooked pasta. Not much off course. Some people suggest to use butter. It can as well, but since I already add butter on my salmon, I avoid to add more fat on my plate.
Actually when I cook it, I add chilli later because I serve for my husband first (who can't stand with chilli, and without taking a risk I do not add chilli Inside his meal). So after serve for his plate, then I add chilli and just let it cook around 1-2 minutes, to make sure tomate and garlic not become overcook. I also prefer to use Cappelini, just because their texture that more fine/thin compare to Spaghetti. But I think it works as well as with Spaghetti. (/fin)
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AuthorNewbie in the kitchen, that's why I call myself boekan (bukan) koki or "not a Chef" in Bahasa. Archives
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