"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Pasta, Rice, Beans, Grains...
Reply
 
Thread Tools Display Modes
 
Old 03-20-2013, 05:10 AM   #1
Cook
 
Join Date: Mar 2013
Location: Rome
Posts: 50
Pennette alla vodka

Hi all guys.

The second receipe is dedicated to CraigC!

Pennette alla vodka

4 persons

Smoked salmon 100 gr



Pennette 400 gr



Butter 30 gr

Shallot 1 (or a medium onion)

Pure Vodka 1/2 glass

Ciliegino tomatoes 100 gr



Tomato paste (concentrated) 1 spoon

Fresh cream 200gr



chive


1 Chop the shallot, the cilieginos (each in 4 pieces) and the smoked salmon (little pieces)

2 Put butter in a large pan, medium heat: when butter is liquid, add the shallot and wait until it becomes a little bit grilled. I don't know how translate my idea. But this have to be the shallot color (also a little it more "dark"):



Do not totally grill the shallot, or its flavour will overcome the salmon one!

3 Medium high heat now: put the vodka into the pan ant wait until it will be totally evaporated. Try to buy a good pure Vodka, you'lll taste the difference...

4 Medium heat: put the cilieginos and the smoked salmon into the pan, adn let's cook it for
5 minutes, until salmon changes its color.

5 Now put concentrate and fresh cream into the pan, and let them cook for 2 minutes.

6 Turn off the flame, add chive.

The sauce is done, our mission is accomplished guys!

Now you have to add this sauce to 400gr of "pennette", strictly cooked "al dente".

This will be the result



Enjoy...

PS: by the way, you should use a wook spoon to cook this receipe, to move ingredients in the pan, so that the same ingredient will have the same "piont of cooking" (I mean the same color... How can I explain this concept? Anyone understand my terrible language?)
PPS: I apologize for the pictures, they are not "home made", but I swear I'll post them ASAP!

__________________

__________________
Please correct my mistakes if I write something wrong... I have to learn English!!!
ragno nero cuocet is offline   Reply With Quote
Old 03-20-2013, 05:53 AM   #2
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
It looks fantastic.
And I understand you perfectly.
__________________

__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 03-20-2013, 09:45 AM   #3
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
To touch on some of your questions with language...

2 Put butter in a large pan, medium heat: when butter is liquid, add the shallot and wait until it becomes a little bit grilled. I don't know how translate my idea. But this have to be the shallot color (also a little it more "dark"):

You might want to say, "caramelized". That refers to that dark sweetness that the shallots or onions will get when sauteed. Or you could say to Cook until lightly brown or golden, depending on how caramelized you want them to be.
Just to add some confusion, we add "grilled onions" to hamburgers, but it doesn't mean they were actually grilled. So your term grilled is used, but not in the context of your recipe, even though it means basically the same thing.

PS: by the way, you should use a wook spoon to cook this receipe, to move ingredients in the pan, so that the same ingredient will have the same "piont of cooking" (I mean the same color... How can I explain this concept? Anyone understand my terrible language?)

"Stir with wood spoon until cooked evenly."

But like I said, I understood you completely.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 03-20-2013, 09:47 AM   #4
Cook
 
Join Date: Mar 2013
Location: Rome
Posts: 50
TY!!!
__________________
Please correct my mistakes if I write something wrong... I have to learn English!!!
ragno nero cuocet is offline   Reply With Quote
Old 03-20-2013, 12:32 PM   #5
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,893
Send a message via Skype™ to taxlady
How many millilitres in a half a glass of vodka?
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 03-20-2013, 12:34 PM   #6
Cook
 
Join Date: Mar 2013
Location: Rome
Posts: 50
An half a glass corresponds to 50ml.

TY for the question, enjoy it, it's fantastic!
__________________
Please correct my mistakes if I write something wrong... I have to learn English!!!
ragno nero cuocet is offline   Reply With Quote
Old 03-20-2013, 03:40 PM   #7
Sous Chef
 
mmyap's Avatar
 
Join Date: Oct 2012
Location: Hawaii
Posts: 673
Yum! That looks fantastic.
__________________
mmyap is offline   Reply With Quote
Old 03-20-2013, 05:35 PM   #8
Cook
 
Join Date: Mar 2013
Location: Rome
Posts: 50
Quote:
Originally Posted by mmyap View Post
Yum! That looks fantastic.
TY my friend!

Cheers!
__________________
Please correct my mistakes if I write something wrong... I have to learn English!!!
ragno nero cuocet is offline   Reply With Quote
Old 03-20-2013, 05:52 PM   #9
Executive Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 4,794
Thanks for the dedication! I'm glad you used smoked salmon. I can't stand fresh salmon. My wife wouldn't eat it, so I'll stick to pancetta and use the smoked salmon for bagels or cheese cake. BTW, when we have this dish, the vodka is also a condiment!
__________________
Emeralds are real Gems! C. caninus & C. Batesii.
CraigC is online now   Reply With Quote
Old 03-20-2013, 06:12 PM   #10
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,125
Looks and sounds delicious! I too can't stand fresh salmon, the smoked salmon is a great idea.
__________________

__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Reply

Tags
recipe, salmon, tomatos, vodka

Pennette alla vodka Hi all guys. The second receipe is dedicated to CraigC! Pennette alla vodka 4 persons Smoked salmon 100 gr [IMG]http://4.bp.blogspot.com/_v945UJJ2npQ/TGVDdsVCZZI/AAAAAAAAA1M/wR56ZH-e1AI/s1600/DSCN2404.JPG[/IMG] Pennette 400 gr [IMG]https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcT6SJFA_kZUtal1woNG1Uvek_-LxiClHX-Q2Rs_O5y7NnTb2ts6UQ[/IMG] Butter 30 gr Shallot 1 (or a medium onion) Pure Vodka 1/2 glass Ciliegino tomatoes 100 gr [IMG]http://www.prodotti-tipici-siciliani.it/images/pomodoro_ciliegino.jpg[/IMG] Tomato paste (concentrated) 1 spoon Fresh cream 200gr [IMG]https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcS5c7IX6oI5_MCleqic4qU1EAxacTdjomWxjugnlaAJ18jGzGLYXA[/IMG] chive 1 Chop the shallot, the cilieginos (each in 4 pieces) and the smoked salmon (little pieces) 2 Put butter in a large pan, medium heat: when butter is liquid, add the shallot and wait until it becomes a little bit grilled. I don't know how translate my idea. But this have to be the shallot color (also a little it more "dark"): [IMG]http://zuuly.com/wp-content/uploads/2011/04/soffritto-di-cipolla.jpg[/IMG] Do not totally grill the shallot, or its flavour will overcome the salmon one! 3 Medium high heat now: put the vodka into the pan ant wait until it will be totally evaporated. Try to buy a good pure Vodka, you'lll taste the difference... 4 Medium heat: put the cilieginos and the smoked salmon into the pan, adn let's cook it for 5 minutes, until salmon changes its color. 5 Now put concentrate and fresh cream into the pan, and let them cook for 2 minutes. 6 Turn off the flame, add chive. The sauce is done, our mission is accomplished guys! Now you have to add this sauce to 400gr of "pennette", strictly cooked "al dente". This will be the result [IMG]http://vadoatavola.it/wp-content/uploads/2010/11/Pennette-alla-vodka_opt-400x225.jpg[/IMG] Enjoy... PS: by the way, you should use a wook spoon to cook this receipe, to move ingredients in the pan, so that the same ingredient will have the same "piont of cooking" (I mean the same color... How can I explain this concept? Anyone understand my terrible language?) PPS: I apologize for the pictures, they are not "home made", but I swear I'll post them ASAP! 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:17 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.