Andrea's Restaurant Capelli d'Angelo Andrea
- 2 tablespoons butter
- 1/2 cup chopped onion
- 1 1/2 teaspoons chopped garlic
- 3 ounces smoked salmon, sliced into strips
- 1/2 cup 100-proof vodka
- 1/2 cup dry white wine
- 1 cup fish stock
- 2 cups whipping cream
- Salt and white pepper to taste
- 1 pound fresh angel hair pasta (cappellini)
- 2 teaspoons black caviar
- In a skillet over medium heat, heat the butter until it bubbles. In it sauté
the onions and garlic until they turn translucent. Add salmon and sauté until
the color changes to a pale orange.
- Pour in the vodka and carefully flame it. When flame dies out, remove pan
contents and keep warm.
- Without cleaning the pan, add the wine and fish stock and bring it to a
boil. Add the cream and reduce the sauce over medium-low heat by about half.
Add salmon mixture and return to a simmer. Taste sauce, then add salt and pepper
to taste. You may not need any more salt. Smoked salmon sometimes carries a
lot of it, enough to affect the salt content of the whole dish).
- Meanwhile, cook the pasta al dente. Remember that angel hair cooks very
quickly- a minute or two is enough. Drain the pasta well, but save 1 cup of
- Put pasta into skillet of sauce with 2 tablespoons of the water the pasta
was cooked in. Toss briefly over low heat to coat pasta well with sauce.
- Serve the pasta with lots of sauce and 1/2 teaspoon of caviar.
Yield: 4 entrees, 8 appetizers
Source: Andrea's Restaurant - Culinary Concierge™Winter 2000