Saturday Beefcake: Pasta al Salmone




Farfalla Pasta 380 grams, about three quarters of a pound, cooked al dente
Butter, unsalted 30 grams/one ounce, softened
Mascarpone 150 grams
Milk, four tablespoons
Smoked Salmon 250 grams, about one half pound
Orange Juice from one half blood orange
Orange Peel, from a whole orange
Thyme, pinch
Salt and Pepper, to taste
Plum Tomatoes, four, ripe, sliced
Caramelized Onions, best if done in orange juice with bay leaf





1. Whisk the softened butter, mascarpone and milk together until creamy.
2. Chop the salmon into small cubes, spritz with the orange juice and then add it to the mascarpone mixture.
3. Then add the orange zest, thyme, salt and pepper
4. Once the pasta is cooked toss it well with the salmon mixture.
5. These four servings should be garnished with the sliced tomatoes and caramelized onions.




We made this variation on an existent recipe after contemplating what pasta would be like if made proprio alla New Yorkese drawing from the delicatessen tradition. This is what we came up with.



We are serving this up with images of Tavish O'Keefe who is one of the latest variations on studly men.



Enjoy this West Coast delight.

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