English
Deutsch
español
français
italiano
-
Newest
Light salmon roll
Omelette with cherry tomatoes and cheese
Rice sponge cake
Spaghetti with shrimps in creamy garlic sauce
Cabbage with champignons
Beef Stroganoff with Mushrooms and Cream
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.
How to cook Fettuccine with salmon in blue cheese sauce
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.
Reviews: 0
0 Overall ratingHave you already prepared this recipe? Tell what you think.
Write a review
Trending
Tokosh, Uzbek dolma
Uzbeks also cook dolma. Only in the Uzbek version this dish is called tokosh. The difference between the Uzbek tokosh and the Caucasian dolma is that a large amount of meat broth is added to the tokosh - beef, chicken - but without the addition of to
Oatmeal Kissel Monastyrsky
An old recipe for monastic jelly - an unusual dessert with a historical flavor: this has been cooked in Rus' for centuries. It is served cold, if desired, berries and chopped fresh fruit can be added to it.
Homemade chicken sausage with gelatin
Homemade chicken sausage with gelatin is a great alternative to the “store-bought” one, if only because adding artificial flavors, dyes and any preservatives to the composition is unlikely to come to anyone’s mind. And in this case, the quality of ra
Shashlik with mayonnaise
Pork shashlik with mayonnaise turns out tasty and juicy. It is best to marinate pork neck - the most satisfying and juicy part of the meat. But you can also use hip tenderloin with layers. Mayonnaise softens even the toughest meat well, and the shash
