I had the opportunity to speak with a former chef of a well-known Italian restaurant in New Zealand and they graciously shared with me their secret recipe.
This dish is not only easy to prepare but is also incredibly delicious. What makes it truly special is the cream sauce. It’s the key component that brings all of the flavors together.
While the recipe calls for specific ingredients, don’t be afraid to use your intuition and adjust according to your personal taste preferences.
- 300ml cream(for two), salt, pepper, lemon zest, low heat, slowly stir for 15-20 minutes. The cream will turn into a yellowish thick sauce.
- cook other ingredients separately, and mix them all together. I pan fry mushroom, capers, and salmon for this dish, and of course, pasta boiled in the water.
- Add herb and Parmesan cheese before serving.
奶油意大利通心粉：
- 300毫升的奶油（两人份），少量盐，胡椒粉，少量柠檬皮，小火搅拌，15 到20 分钟，奶油会逐渐成淡黄色糊状，
- 蘑菇油煎熟，三文鱼煎至半熟，意大利面在水中煮熟。
- 将奶油酱，面，蘑菇和三文鱼拌匀，即可食用。
