Smoked Salmon Pasta with a Splash of Cognac Topped with a Courgette Pecorino Sauce by Francesco Russo
This is a very easy and tasty recipe i created just by trying different ingredients. Some of my close friends are cream intolerant, this work fantastically well if you re one of those or juts want to try something a bit different.
Finely cut the shallots and cook them on a low flame with some olive oil and a bit of water in order to let the onion
sweat for about 10 minutes. Add your cognac ( or even white wine) and you smoked salmon in flakes or stripes.
Clean and cut the zucchini in big chunks and boil for 15 minutes in water with veg. stock. Once tender get them out to cool down and leave some of that water.
In a liquidizer blitz 4 or 5 table spoons of freshly grated pecorino romano with your zucchini and 2 spoons of the water they were cooking in. Blitz for 5 minutes until you get a lovely smooth sauce !
Boil the pasta al dente of course, toss it in the cognac, salmon and shallots add the green sauce and serve it with some black pepper and a sprinkle of pecorino romano !