Fiochetti With Leeks And Smoked Salmon

Recipe Ingredients

2 cups	474ml	Sliced leeks, white part only
4 tablespoons	60ml	Unsalted butter
1 cup	62g / 2.2oz	Chicken, shellfish, or
		Other rich vegetable stock
2 tablespoons	30ml	Dijon-style mustard
1 1/4 cups	296ml	Heavy cream
1 tablespoon	15ml	Grated lemon zest
		Kosher salt - to taste
		Freshly ground black pepper - to taste
3 tablespoons	45ml	Chopped fresh dill
1/2 lb	227g / 8oz	Fiochetti or other dry bowtie pasta
1/3 lb	151g / 5.3oz	Smoked salmon - cut in wide strips
1/3 lb	151g / 5.3oz	Diced smoked mozzarella
		Garnish
		Dill sprigs
		Fried capers

Recipe Instructions

In a large skillet, slowly saute the leeks in the butter until translucent but not brown, approximately 10 minutes. Set aside.

In a saucepan, combine the stock, mustard, cream and lemon zest and reduce over moderate heat to a light sauce consistency, approximately 8 to 10 minutes. Season with salt and pepper and stir in the fresh dill.

Meanwhile, cook the pasta in lightly salted boiling water until just al dente. Drain the pasta and toss with the sauce, leeks, salmon and mozzarella. Serve immediately, garnished with dill sprigs and fried capers, if desired.

This recipe yields 4 servings.

Source:
COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9616 broadcast 07-18-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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