Yes one of my biggest dreams came true: I'm in the Kitchen of "Italian Cooking" in a guest editorial in this month of December!
A day that is stored in the treasure chest of memories and this simple recipe I want to dedicate to those who smile to life even when it seems that there is nor the moon nor stars to light up the nights of the soul: this recipe is dedicated to you Lila, I love you.
Bigoli Forner
of 320 grams of Bigoli Bassano
150 grams of salmon fillet 1 red apple 1
golden onion 1 / 2 cup Calvados
salt to taste pepper to taste extra virgin olive oil
Chop the onion finely and cook them with half a glass of water when it is transparent add the diced apple and two tablespoons of extra virgin olive oil, sauté over high heat then add the salmon fillet, cut into strips. Add the glass of Calvados, raise the heat and evaporate quickly, adjust seasoning with salt and pepper and bigoli.
recipe appeared in the newsletter QBSPACE of Friday, December 4, 2009
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