Farfalle Valentino
Compliments of Campania Ristorante Di Napoli at Piper Glen
6414 Rea Road
Charlotte, NC 28277
PHONE: 704/541-8505

Serves 8

INGREDIENTS:
· 8 tbsp unsalted butter
· 1/4 cup fresh shallots, chopped
· 2 tbsp extra virgin olive oil

· 12 oz cold smoked salmon, chopped · 2 tbsp Cognac
· 2 cups heavy cream
· 1/2 cup prepared tomato sauce
· 2 lbs farfalle (bowtie) pasta
· 1 cup fresh grated Parmigiano Reggiano cheese
· salt and pepper
· fresh flat leaf parsley, chopped
· black sesame seed

METHOD:
Melt butter in sauté pan. Add shallots and 2 tbsp olive oil. Sauté until shallots soften, but do not change color. Add smoked salmon and stir until warm. Add Cognac and carefully ignite with match to flambé. When flame subsides, add cream and tomato sauce. Reduce to thicken, salt and pepper to taste and reserve warm.

TO FINISH DISH:
In large pot, bring salted water to boil. Add pasta, stirring frequently to avoid sticking. Cook to al dente taking care not to over cook. Drain pasta and do not rinse. Pour pasta into large serving bowl. Stir with smoked salmon sauce adding Parmigiano Reggiano until thickened. Garnish with fresh parsley and sesame seed. Serve immediately.

CHEF'S NOTES:
Al dente is an Italian culinary term that, when translated literally, means “to the tooth”. It refers to the cooking of pasta or vegetables until tender but not soft.

WINE:
This elegant, delicate dish with its fresh smoky fish flavors and tomato cream sauce calls for a lighter Italian red like the 1999 Volpi Raggio X Barbera d’Asti from Piemonte, or the Dei Rosso di Montepulciano. Both wines are full of ripe berry fruit flavors, low in tannins and have good acidity, making them very food-friendly.

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