Orecchiette with salmon and spinach in cream sauce.
Start by melting two anchovy fillets in two tablespoons of olive oil.
Add chopped celery, onions, garlic, mushrooms and broccolini and cook until soft and amalgamated.
Cook slowly, scraping often. When soft, add 2T of apple cider vinegar to deg laze the pan, then a Tablespoon of flour and 1/4 C of chicken stock.
Add 3/4 cup of cream and cook it slowly to reduce.
Add 2C cooked salmon, flaked, and 2C of baby spinach. Season with salt and pepper.
 |
Add cooked orecchiette, 1/2 C of Parmesan cheese, and additional spinach.
Serve with more cheese, and a crispy salad.
Enjoy!
Note: orecchiette can be made fresh too! |
