SALSA ALLA VODKA WITH SMOKED SALMON AND FRESH DILL

Ingredients	Quantity
Minced garlic	1 oz.
Minced shallots	2 oz.
Unsalted butter	1 oz.
Extra virgin olive oil	1 oz.
Norwegian Lox smoked salmon	1 lb.
Vodka, for deglazing	1 oz.
Carmelina Brands® Italian Passata	(1) 3kg can
Heavy cream	10 oz.
Fresh dill	2/3 oz.
Salt & pepper	to taste
Fresh peas, to garnish	8 oz.
Paone Farfalle Pasta	2 lbs.

Method & Formula

In a large pan, melt the butter with extra virgin olive oil, add garlic and shallots, and cook for a minute on low heat. Add the smoked salmon and stir well to combine. Cook the salmon about 5- 7 minutes on moderate heat. Deglaze with vodka. Let the vodka evaporate for a minute and add in the Carmelina Passata and heavy cream. Stir the sauce with a wooden spoon to prevent sticking on the bottom. Bring the sauce to a boil and simmer for 20 more minutes. Check the flavor and turn it off. Add the fresh dill at the end for best aroma. Toss the sauce with al dente Paone Bowtie Pasta ( Farfalle), and enjoy!

Yield	Acceptable Pairings
3 1/2 quarts