Fettuccine with salmon in blue cheese sauce
Fettuccine dough, unlike spaghetti dough, is made by adding eggs to the flour. Therefore, fresh fettuccine is much tastier than dry fettuccine.
Ingredients
Servings 4- 400 g of fettuccine with spinach
- salmon (fillet)
- 50 ml milk
- Champignon
- olive oil
- dry white wine
- 150 g blue cheese
- salt
Cooking
Step 1
The dough for fettuccine, unlike the dough for the famous spaghetti, is made by adding eggs to the flour. Therefore, fresh fettuccine is much tastier than dry fettuccine. Do not forget that real Italian pasta should be cooked "al dente" - "by the tooth", that is, remain unboiled and sufficiently elastic. 1. Wash the mushrooms, cut into thin slices. In a frying pan, heat a small amount of olive oil over high heat, put the mushrooms and cook until all the liquid has evaporated. 2. Remove the skin from the salmon fillet, cut the fish into small cubes. Pour wine into the pan with mushrooms, reduce the heat, then add the fish. Cook 5 min. 3. Pour milk into a saucepan, put on a small fire. Cheese crush with a fork. Add cheese to milk and stir until smooth. Cook, stirring constantly, until sauce thickens, about 3 minutes. Pour the cheese sauce into the pan with the mushrooms and salmon. Cook for 2 more minutes. Remove from heat, cover with a lid. Keep warm. 4. Boil 4 liters of water in a wide saucepan, add a handful of salt, preferably large. Put the fettuccine, stir with a wooden spoon and cook until tender. Drain in a colander and shake a few times. 5. Put the fettuccine in the pan with the sauce, mix and heat for 2-3 minutes. Divide among plates.