It is a chef’s secret – a chef who used to run one of the top Italian restaurants in New Zealand told me this recipe. It is so simple and amazingly tasty.The key is the cream sauce. Other ingredients, you can just go with your heart.
- 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, mix 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。
