Inspiration: Mary Ann Esposito’s Salmone al Cartoccio con Spaghetti di Seppia Nera (Salmon in Paper With Black Ink Spaghetti)
Creation: Salmone al Cartoccio Kuno
Didn’t have black ink spaghetti, but really wanted to give this package of bowtie pasta from Rome a chance.
(Vi, what does the writing on it translate to?)
By the way, that package of pasta was on a shelf among many other packages of pasta shaped like, well, that part of a man that makes him a man. For the love of the gustatory gods, why?!? I mean, I don’t know if those were novelty/souvenir items. I hope they were. I hope people in Rome don’t eat that everyday. I wouldn’t! Ahaha.
By the way, despite the number of pictures, this was very easy to do! And by far, it’s the moist tender and moist salmon I’ve ever made in an oven. I’ve never done salmon right – I always dry it out. The parchment thing absolutely works in steaming the fish to perfection and sealing in all the flavor from the pasta (fresh thyme, shallots, balsamic vinegar, etc.)
You can find the official recipe for Mary Ann Esposito’s Salmone al Cartoccio con Spaghetti di Seppia Nera HERE.
Happy salmone!
April 16th, 2008 at 12:02 pm
This looks sooooo good. I can imagine it to be so refreshing and light!
April 17th, 2008 at 4:40 am
oh my, i can’t imagine eating anything called farfalloni, i think i’ll be to preoccupied holding my tummy and laughing to death. farfalloni, anyone?
April 17th, 2008 at 9:21 pm
Looking at what you cooked, I sigh with envy and wish I could cook as well as you do. Sigh….
April 18th, 2008 at 11:59 am
Toni - That salmon was seasoned only with salt and pepper, and yet it was so flavorful. Goes to show that the best ingredients, no matter how simple, go a long way!
Ross - Farfalloni has sent me an email protesting your mockery. I suggest you apologize. Tee hee.
Mitz - You are Lola Pin’s apo as much as I am - you have it in you to cook like her too!