Saturday, February 27, 2016

Campanelle with Asparagus, Fresh Salmon, and Cream

Monday 22 February

Tonight is the Lantern festival, and we're supposed to eat Yuanxiao, sticky rice dumplings.  But we had a beautiful tranche of roast salmon left over from Saturday, so we used it to make this variation on Pasta alla Saffi (including the vodka, of course). 

Thank you, Romans; forgive us, Chinese people.

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