Fiochetti with leeks and smoked salmon

4 servings

Ingredients

Quantity Ingredient
2 cups Sliced leeks; white part only
4 tablespoons Unsalted butter
1 cup Chicken; shellfish, or
Other rich vegetable stock
2 tablespoons Dijon-style mustard
1¼ cup Heavy cream
1 tablespoon Grated lemon zest
Kosher salt; to taste
Freshly ground black pepper; to taste
3 tablespoons Chopped fresh dill
½ pounds Fiochetti or other dry bowtie pasta
⅓ pounds Smoked salmon; cut in wide strips
⅓ pounds Diced smoked mozzarella
=== GARNISH ===
Dill sprigs
Fried capers

Directions

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.

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

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

08-06-1996

Recipe by: John Ash

Converted by MM_Buster v2.0l.

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