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Penne with Salmon, Cream and Cognac | Print |  E-mail
Written by Larry Aiello   

Penne with Salmon - Italian Style

200 grams of salmon
150 ml. panna cream
1/2 of an espresso cup of cognac
20 grams of butter
1/4 onion
20 grams of olive oil

Melt an equal amount of butter and olive oil
Add in the chopped onion, very finely chopped
Add in the salmon - chop it up very finely
Add in the cognac until it evaporates
Add in the cream and stir - be careful not to cook the cream too much
Cook the pasta al dente
Add in the pasta to the mixture created above

Conversion measurements
200 grams is about half a pound (.45 pound)
150 ml. is a bit more than half a cup (.63 cup)
20 grams is not even an ounce (.70 ounce)


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