Are you ready for a three ingredient sauce?
I had a lot of fun filming this segment with Fox 13 the Place! I will include the link once it is available.
This is a life changer and for many of my clients one of the go to sauces for special occasions.
My Mother-in-law loves this sauce because it is something she can make when unannounced guests pop in and it appears as if she counted on them coming! She always is the most gracious hostess and her food is beyond amazing. What makes her food amazing is her use of few ingredients, the combination and knowledge of how to use those ingredients in just the right amount, and of course, LOVE.
She has a respect and Love for all that enter her home. Right when someone enters she offers a drink, a cookie, and a warm smile. Her laugh is contagious. Her bright green eyes are inviting and mysterious. This woman has had more than her share of sorrow, heartache, struggle, failure, poverty and trauma and yet she has never given up and thrown herself into the arms of insecurity and self-pitty that many of us are so easily tempted by. Instead she truly is a warrior. A woman raised during the time of war, hard work and grit. When the only way to survive and conquer was to continue on with your head held high and your eyes looking forward.
This is a woman that I admire. Anyone who has the privilege to eat at the table of Rita Vinci comes away a better person and usually a couple pounds happily heavier. You just can’t say no as she puts more food on your plate while asking if you want more.
And now I give you this sauce in all of it’s simplicity in a way, like Rita; full of flavor, depth, and saucy; fit for any Queen or King.
Panna e Salmone
Smoked Salmon Cream Sauce
Total Time: 30 min.
Non-stick Medium-large deep-dish frying pan w/lid or medium-large sauce pan w/ lid
Cutting board and knife
4-6 Tablespoons unsalted butter
3-6 oz. wild smoked salmon diced (without flavoring)
1 ½-2 cups heavy whipping cream or panna
*1/4-1/2 cup whole milk
Salt to taste
Ground black pepper, or black pepper—allow guests to add if desired
Grated parmigiano reggiano—allow guests to add if desired
- On medium-low heat melt butter in frying pan.
- Add diced smoked salmon and stir to evenly coat.
- Lower heat to lowest setting. Cover with lid. Stir occasionally, increasing frequency the last 5 minutes.
- Sauté smoked salmon for 15 minutes—this allows the butter to absorb the smoked salmon flavor.
- After 15 minutes slowly stir in the cream. Stir gently until butter and cream are blended well. (some of the butter at first may not fully blend, but after about 5 minutes it will become a beautiful creamy emulsion)
- Cover with lid. Keep heat on low.
- Simmer the cream/butter sauce for 20 minutes.
- Stir approximately every 2-3 minutes, increasing the frequency the last 5 minutes.
- Sauce will thicken when it starts to cool. If too thick, add a bit of whole milk until you reach the consistency you desire.
- Serve with fresh cracked black pepper, grated parmigiano reggiano, and salt to taste.
NOTES: After adding the cream to the butter start boiling your water! Cook your favorite pasta DON’T FORGET TO ADD SUFFICIENT SALT IN WATER— medium sized—farfalle, medium shells, gemelli, orecchiette, penne, or medium width long pasta—fettucine, tagliatelle or linguine, or get ambitious and make a smoked salmon lasagna!