Authentic Italian Cuisine, Also Featuring Authentic Polish CuisineAuthentic Italian Cuisine

Pastas

Fettuccine in a Zucchini, Mushroom 
and Saffron Cream Sauce (Serves 4)

Ingredients:

1 lb. or 400 gr. fettuccine pasta, fresh or dry

For the Sauce:

½ onion, chopped
3 Tbsp. or 45 ml. extra virgin olive oil
medium zucchini, sliced in half lengthwise and then in half moons
4 ozs. or 115 gr. mushrooms, sliced
1 Tbsp. or 15 ml. flour
1 cup or 250 ml. broth
½ cup or 125 ml. 35% cream
1 envelope saffron (diluted in broth)
salt and pepper
pinch parsley

Method:

Bring a pot of salted water to a boil and cook pasta.

For the sauce:

In the meantime, sauté the onion with the olive oil and add zucchini. After about 4- minutes, add the mushrooms. When the water released by the mushrooms has evaporated, incorporate the flour and the broth. Cook for 5 minutes and saffron and cream. Reduce for 5 minutes. Adjust taste with salt and pepper.

Drain the fettuccine and pour sauce over top and sprinkle with parsley.

Fresh Salmon Sauce for Pasta
(Serves 4 – 6)

Ingredients:

1 shallot, finely chopped
6 green onions, julienned
8 oz. or 225 gr. asparagus or green beans, cut in pieces and blanched
8 oz. or 225 gr. fresh salmon cut into small pieces
juice of ½ a lemon
1 Tbsp. or 15 ml. parsley, chopped
1 Tbsp. or 15 ml. capers, chopped
2 Tbs. or 30 ml. extra virgin olive oil
1 cup or 250 ml. tomato sauce
cream*
2 tsp. or 10 ml. lemon rind, julienned for garnish

Method:

1.  Sauté the shallot, green onions, asparagus or green beans for about 3-4 minutes.

2.  Add salmon and keep cooking for another 5 minutes.

3.  Add the lemon juice, capers and parsley. Add tomato sauce and simmer for 2-3 minutes.

4.  * If desired, add a little cream to make the sauce pink.

5.  Pour sauce over pasta and serve garnished with julienned lemon rind.

Penne Arlecchino
(Serves 4)

Ingredients:

About 1lb. or 400 gr. Penne pasta
2 oz. or 60 ml. olive oil
½ medium red onion
1 clove garlic, crushed
½ red pepper, diced
½ yellow pepper, diced
3 oz. or 85 gr. frozen peas
1 medium tomato, diced
10 black olives
10 green olives
2 cups or 500 ml. tomato sauce
2 tsp. or 10 ml. parsley, finely chopped

Method:

1.  In a skillet, add the oil and sauté the onion, garlic. Add the peppers, peas, tomato and olives for about 5 minutes. Add the tomato sauce and continue to cook for another 5 minutes. Add the parsley at the end.

2.  Boil the pasta in a large pot with salted water until al dente. Toss the sauce with the penne.