Bridget's Recipe Corner

This week's recipe is courtesy of Liana, one of our managers and wine specialists. It sounds fantastic. I'm looking forward to making it.

My husband and I recently took a trip to Australia and had an amazing time.  While I was reminiscing with Bridget about a fantastic meal we had in Melbourne, I decided to try to recreate it.  We ate at this fantastic little Italian restaurant that was down an alley  and down a narrow stairway.  The place was small, but warm and inviting and the food was amazing.  Here is my take on their smoked salmon pasta I had.  I must say it turned out
quite delicious.  I hope you enjoy it too. 

Smoked Salmon with Farfalle and Fresh Dill

5 tablespoons butter
1 small onion diced
4 tablespoons flour
2 cups milk
2 cups heavy cream, can substitute fat free 1/2 & 1/2
1 teaspoon nutmeg
½ lb good smoked salmon
1 handful fresh dill, chopped
2 bundles fresh broccoli
2 tomatoes
1 box farfalle pasta 

Melt butter in a sauce pan and add diced onion.  Sauté until onion is tender.  Add flour and mix well.  Slowly whisk in cream, milk and nutmeg.  Keep on low heat. The sauce will start to thicken slightly.  Cut salmon into desired pieces and add to sauce.  Add fresh dill to sauce.  Cut broccoli into florettes, blanch and set aside.  Score bottom of tomatoes,  blanch, peel, seed, dice and set aside.  Cook pasta to al dente. When the pasta is finished cooking, drain and return to pan on low heat.  Add the sauce, broccoli and tomato. Mix well.  Serve in large flat bowls garnished with fresh dill. 

I drank the house white that was dry and crisp.  Try it with an Italian Pinot Grigio or a dry rosé.