{"id":18321,"date":"2018-12-01T11:44:08","date_gmt":"2018-12-01T18:44:08","guid":{"rendered":"https:\/\/somimag.com\/?p=18321"},"modified":"2018-12-01T11:47:53","modified_gmt":"2018-12-01T18:47:53","slug":"the-chefs-table-salmon-and-linguine","status":"publish","type":"post","link":"https:\/\/somimag.com\/the-chefs-table-salmon-and-linguine\/","title":{"rendered":"THE CHEF’S TABLE -SALMON AND LINGUINE"},"content":{"rendered":"<\/a>

RECIPES OF SIGNATURE DISHES
\nPREPARED BY OUR AREA CHEFS.<\/b><\/h2>\n

\"\"<\/p>\n

CHEFS <\/b>VALENTINA COLMAN<\/b>
\nRESTAURANT<\/b> EARTH<\/b> <\/b>
\nFACTS<\/b>\u00a0 <\/span><\/b>Valentina created the concept and is the executive chef for EARTH which opened in September 2016.\u00a0 <\/span>EARTH serves food from around the world \u2013 a healthy take on classic dishes.\u00a0 <\/span>Valentina is from the region of Liguria in Italy, and learned her talent in the kitchen from generations in her family. The Fettuccine al Salmone is a family traditional meal for the Christmas holiday which is prepared by her father.<\/p>\n

SALMON AND LINGUINE<\/b><\/h2>\n

\"\"<\/p>\n

WHAT YOU\u2019LL NEED:<\/b>
\n<\/b>Fettuccine al Salmone
\n(2 servings)<\/p>\n

6oz of Fettuccine<\/p>\n

About 6 slices of
\nSmoked Salmon<\/p>\n

4oz of Extra Virgin
\nOlive Oil<\/p>\n

2oz of dry White Wine
\n(or cooking wine)<\/p>\n

1\/2 small Onion, thinly
\nchopped<\/p>\n

1 clove of Garlic<\/p>\n

2oz of light Sour Cream
\nor Vegan Cooking Creme
\n(if lactose intolerant)<\/p>\n

Parsley for topping<\/p>\n

Cook the fettuccine following package instructions. When almost done, heat the olive oil in a pan with the thinly chopped onions and crushed garlic clove on medium heat. When the onion and garlic become a golden color, add the smoked salmon previously cut into thin pieces. Turn heat up to high, then add white wine. Quickly add the cooked Fettuccine to the pan and toss for a few minutes. Add sour cream or vegan creme, and let the fettuccine cook for 5 more minutes to absorb all the flavors. Chop a small handful of fresh parsley leaves. Right before serving,\u00a0 <\/span>sprinkle parsley on the pasta. Garnish with one or two\u00a0 <\/span>rolled smoked salmon slices and extra parsley leaves for decoration.
\n– Buon appetito!<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

RECIPES OF SIGNATURE DISHES PREPARED BY OUR AREA CHEFS. CHEFS VALENTINA COLMAN RESTAURANT EARTH FACTS\u00a0 Valentina created the concept and is the executive chef for EARTH which opened in September 2016.\u00a0 EARTH serves food from around the world \u2013 a healthy take on classic dishes.\u00a0 Valentina is from the region of Liguria in Italy, and<\/p>\n

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