Songs that are on your mind

https://youtu.be/5xFgyGy6O7c?t=20

https://youtu.be/EwT-OdMQDZY?t=63

https://youtu.be/xXsXuCh1yPo?t=58

https://youtu.be/T54fPRsx04c?t=90

https://youtu.be/LIh6I_0bmNw?t=8

https://www.youtube.com/embed/9UqJeKk-BJI?list=OLAK5uy_n43p7PqeBACL51fDw2WNM-Xqaok9TKKXk

https://www.youtube.com/embed/oCxRYvVN0CA?list=OLAK5uy_mVgFBLyWe-H55uq7m4mRO8BP4DwWvAoew

https://youtu.be/b6VEHUJwUho?t=5

https://youtu.be/bhPB3ztilOM?t=141

Pasta with Smoked Salmon

A good quality pasta, durum grain--dry or fresh fettucine. Use 100g a person or whatever your portion is.

Sauce: For 500g

150g smoked salmon
200ml cream
2 tbl EVOO
1/2 tsp vegetable broth (cube or crystals)
pepper to taste
4 tbl grated Parmigiano Reggiano

Put olive oil in a saucepan and cut the salmon in strips with a scissors. Heat a few minutes until salmon is cooked through. Add cream, pepper, and vegetable broth. Heat and stir. When starts to bubble take off heat. Cool 5 min and then add Parmigiano and stir well.

In the meantime, boil water in a large pot. Add 1 tbl coarse salt and pasta. Stir often. Check the cooking time on the package, and don't overcook. The pasta should be "al dente" which means chewy, not soft and mushy. I usually take mine out a minute or 2 early, because the pasta keeps cooking. Drain well and put back in the cooking pot (no water). Add the sauce quickly and mix well so the pasta won't stick. If using fresh fettucine, the sauce should be a little watery, since the pasta will absorb a lot.

https://youtu.be/WyOns3VZwxY?t=3

https://youtu.be/MhSfv4OCzF8?t=76