This creamy, whiskey, salmon delight will have you singing with joy! Quick and simple to make with an amazing depth of flavour. Ingredient 500g/1lb linguine 100g/3.5oz smoked salmon 100ml/1 cup double/heavy cream 45ml/2oz whiskey 50g/1/4 cup butter Juice of half a lemon Salt & pepper Fresh parsley Method In a large pan of boiling salted water, add the pasta and cook until al dente. Add … Continue reading The Drunken Salmon
Spaghetti con frutti di mare – Seafood Spaghetti… Seafood pastas are basics of Italian gastronomy, but vary enormously from region to region: the spaghetti vongole from Naples, the Venetian black spaghetti with cuttlefish, pasta with mussels and limpets from Positano and spaghetti and sea urchins from Puglia. The most important thing to remember is that the seafood must be the very freshest possible. This recipe … Continue reading Twins Take On… Spaghetti con frutti di mare
Raviolo with an Oozy Egg, Smoked Salmon and Griddled Asparagus Ingredients: Serves 4 For the pasta dough: 200g Tipo ’00’ pasta flour Extra flour and Polenta, to dust 2 large eggs For the filling 125g Spinach leaves 50g Smoked salmon, finely chopped 125g Ricotta 40g Freshly grated Parmigiano Reggiano Salt and freshly ground black pepper Freshly grated nutmeg 1 Large egg 4 Egg yolks For … Continue reading Twins Take On… Raviolo with an Oozy Egg, Smoked Salmon and Griddled Asparagus
The Alberti Twins 