Farfalle, this beautiful pasta with very special bow shape, combined with smoked trout and bathed by two white creamy sauces. Bechamel sauce and sour cream. Contain much concentrated flavor that will hardly leave anyone unmoved.
Despite the discreet luxury of smoked fish is a very economical and hearty pasta dish. Done within 20 minutes it is the perfect comfort food, providing a sense of comfort and well-being due to the content of carbohydrates, which are related to our childhood and mama's home cooking.
Yours!
Despite the discreet luxury of smoked fish is a very economical and hearty pasta dish. Done within 20 minutes it is the perfect comfort food, providing a sense of comfort and well-being due to the content of carbohydrates, which are related to our childhood and mama's home cooking.
Yours!
| work: 15′ | time: 20′ | easy: |
Ingredients (2 servings)
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In a saucepan pour water, half teaspoon salt and a tablespoon of oil to boil. Add the Farfalle and boil for 8'-10' according to package instructions. After boil, strain and keep some of the water in which boiled the pasta, you may need it for the sauce. |
In a large and deep frying pan over very low heat, add the butter to melt and simultaneously add the flour and stir vigorously with a plastic spatula. |
To become a thick cream. Add the warm milk and sour cream. |
Continue stirring until you have homogeneous ingredients. Add 3 tablespoons of lemon juice and zest. Mix. |
Crumble the smoked trout and remove the very minute clips that can have. Put it into the pan into the sour cream and salt and pepper. |
Withdraw the cream from the stove and pour half a chopped onion… |
… in the boiled Farfalle and mix well. If you need to dilute the density, add a bit of boiled water to become quite juicy. |
Serve on plates, sprinkle with the remaining chopped onion and a little lemon zest. Eaten immediately. |
