Salmon and Red Caviar Farfalle

Ingredients

• ½  Small Onion
• 1 teaspoon Butter
• 7 ounces, weight Sliced Smoked Salmon
• 10 tablespoons, 7 pinches Single Cream (or Double Cream)
• 1 pinch Salt, Plus 1 Tablespoon For The Pasta Water
• ¾ pounds, 2-⅛ ounces, weight Farfalle Pasta
• 1 sprig Dill
• 1 jar (2 Oz. Size) Red Caviar

Preparation Instructions

Put a large pot full of water on the stove at maximum heat.

Finely chop the onion. Put it in a large pan with the butter. Brown the onion at low heat. Cut the salmon in small pieces and when the onion is golden, add it to the same pan. Cook it at low heat for 3-4 minutes, stirring from time to time. Then add the cream (and if you use double cream also a couple of spoons of hot water). Season with a pinch of salt and cook for 3-4 minutes more.

When the water in the pot is boiling, add 1 tablespoon salt and the farfalle and boil them for the recommended time. Then drain the pasta and add it to the pan with the sauce. Stir well and add the chopped dill.

Divide the pasta into 4 plates and sprinkle with the red caviar. Serve immediately.