Orecchiette pasta served with smoked salmon

Components

• 350 grams of orecchiette pasta
• 1 tablespoon of butter
• 1 tablespoon of wheat flour
• 350 ml of fresh cream milk
• 200 grams of smoked salmon
• 60 milliliters of vodka
• 1 tablespoon of dill
• 1 tablespoon of finely chopped French chives
• pink pepper for garnish

Mode of preparation

1. Bring a large pot of water with 2 tablespoons of salt to a boil over high heat. Once boiling, add the noodles and cook them as directed on the package.

1. While the noodles are cooking, begin making the sauce. Place a small pan over low heat and melt the butter. Stir in the wheat flour and cook for one minute, continuously stirring with the back of a wooden spoon.
2. Take it off the heat and immediately add the cream, stirring with a whisk to prevent lumps. Place it back on medium heat and cook for 5 minutes, stirring continuously.
3. Pour in the vodka, add dill and French chives, and cook for an additional minute.
4. Switch off the heat and incorporate the smoked salmon, tearing it into strips with your hands. Stir thoroughly.
5. Drain the noodles, reserving some of the cooking water. Put the noodles back into the pan and pour in the sauce. Stir thoroughly. If it seems dry, add a bit of the reserved cooking water. Garnish with pink peppercorns and serve immediately.