There’s this French lady I know. Whenever I visit I watch her cook and I take notes. Her dishes are simple but she uses fresh ingredients and the outcome is always delicious.
Zucchini, dill, parsley, 4 French shallots, 3 cloves of garlic, 2 glasses of dry white wine, 100 ml sour cream
Fettuccini, any will do, but I recommend Barilla
Fry zucchini in 2 tablespoons olive oil, add salt and pepper. Cook for four minutes
Set zucchini aside. In another frypan (using the same olive oil as for zucchini) cook sliced shallots, and sliced garlic cloves until transparent (around 15 minutes).
Add 2 glasses of dry white wine to shallots. Cook for five minutes then add salmon.
When you get to this stage, coordinate the cooking of the fettuccini.
Mix cream to salmon when it’s done.
‘Place Zucchini in colander, add pasta then add boiling water. This will reheat pasta and zucchini.
Plate up. Parsley and dill for presentation.