This was a very quick and easy dinner that even you can make with a very limited chance of fucking it up. The only 'difficult' part of this dish is the proper execution of the roux. If you can't make a roux by now, give up. Let's begin:
Make 1/2-1lb of farfalle depending on how 'saucy' you like your pasta. I like mine simple and light so I used 1lb. "What the hell is farfalle?" Oh, I'm sorry, I forgot to dumb it down for you. In layman's terms farfalle is bow-tie pasta but you can use the dinosaur shaped ones if you like. In a small saucepan melt 2tbl butter over medium heat and once it is melted, but before it starts bubbling, add 2tbl flour and whisk constantly for a minute or two until it is completely combined. Remove from heat and whisk in 1c of milk 1/3c at a time to ensure complete integration. Return to heat and bring to a light simmer for about 2 minutes, whisking constantly. Remove from heat and immediately whisk in ~3oz of finely grated fontina (it's a cheese, stupid) until just melted and then add ~4oz of smoked salmon (not cold smoked and not peppered).
Toss the farfalle with the sauce and serve. Eat it.
Make 1/2-1lb of farfalle depending on how 'saucy' you like your pasta. I like mine simple and light so I used 1lb. "What the hell is farfalle?" Oh, I'm sorry, I forgot to dumb it down for you. In layman's terms farfalle is bow-tie pasta but you can use the dinosaur shaped ones if you like. In a small saucepan melt 2tbl butter over medium heat and once it is melted, but before it starts bubbling, add 2tbl flour and whisk constantly for a minute or two until it is completely combined. Remove from heat and whisk in 1c of milk 1/3c at a time to ensure complete integration. Return to heat and bring to a light simmer for about 2 minutes, whisking constantly. Remove from heat and immediately whisk in ~3oz of finely grated fontina (it's a cheese, stupid) until just melted and then add ~4oz of smoked salmon (not cold smoked and not peppered). 
Toss the farfalle with the sauce and serve. Eat it.
10 comments:
Too funny... I'm making Tortellini with a roux tonight. I use a touch of nutmeg in mine to give it a signature flavor=)
Oh my God... I ate so much (and drank a lot of Rogue, Hazelnut Brown Nectar) I think I'm going to explode...
dude that look pretty good but what about some salt and fresh ground pepper? chop and saute some onion? that shit looks kinda bland.
Nutmeg sucks.
Mild salt and pepper would be okay but the the flavor of the cheese and salmon really dominate. Onion would be okay too but I was lazy. I made this for lunch...
Salmon??? Psht...I bet you just used canned tuna.
Hey, I tried this last night sans salmon and it looked really good but tasted flour-y. Assuming I should have let it darken more, like a roux?
Agreed: nutmeg sucks. I added white pepper.
i'm thinking a little dill might spice that shit up a bit.
your mother had nothing to do with this!
Like a roux? Didn't I explicitly say "make a roux?" I would either slightly increase the temperature, whisk better, or increase the cooking time before you add the milk.
Some fresh dill is a great idea!
for shame
This came out pretty well. Thanks.
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