5 crazy and hard working days’ gone. I’ve got a chance to cook finally. A need to cheer up with colours. Spinach fettuccine is available. Red will be great, and with pink. Here’s the idea of paprika & salmon spinach pasta. A bit of a twist, a slice of bacon, home grown herbs and garlic fused olive oil. Very nice and awesome lunch. Just no wine as I am still taking Chinese herbal tea.
A slice of bacon, diced
Half a paprika, roasted
100g Spinach fettuccine
Cream and milk
Garlic fused olive oil
Italian parsley, lemon balm and verbena
Roast the paprika at 200C. When it becomes soft, turn the oven to grill and put the tray to the upper part inside the oven. The paprika skin will be burnt. Take it out from the oven, cool and remove the skin.
Cook the pasta until al dente
Heat garlic fused olive oil. Add the bacon dices. When it is softened and fragrance smelled in the air, add the paprika. Let it cook for a while
Add cream and milk until it boils slightly
Drain the pasta and add to the cream mixture.
Add mixed herbs and salmon to the pasta. Turn off the heat and toss the pasta with the sauce well
Season with pepper and salt. Sprinkle parmesan on top. Bon Appetit!
Slight garlic flavour mingles with smokey taste, sweetness of the paprika + just cooked salmon. Superb!