20 min decadent modern pantry pasta packed with protein and omega-3s! I know, I know, it's not traditional Florentine, but I promise there's a story here ;-)
Oh Anne, thank you so much for sending this! I have just bookmarked it in spotify to listen this week. Food and history. I can't think of anything better!
Farfalle with salmone was very 80's just as Vodka pasta was! PS acqua al 2 also opened in San Diego! I lived down the street from the restaurant in the 80's! just near Vivoli's with my boyfriend. He adores farfalle and in the 80's everything had panna!!!
Oooooh I knew you would have the scoop on this pasta and restaurant, Judy!! I love reading the insider low down from you!! You know it's the only recipe I like farfalle in?! I'm going to need to interview you on 80s pantry pastas! I didn't keep a diary then - so it is wild to me that I remember so much about that restaurant and meal. It really made an impact. And that it still exists and I could find it on the internet. Thank you for this fun start to my day! xx
Lovely story, I make pasta with smoked salmon too but give it a German spin with lots of dill sprinkled on top at the end. Thank you, you made me miss Florence, a lot!
Oh how gorgeous! I happened to have some dill on my windowsill, so I popped it on for the first time. It was delicious - and now you remind me that it harkens back to my German roots too! Thank you for sharing, Julie! x
Hi, yes, Oh My God, this experience is super similar to one of mine.
When I went to school in Florence in 1985, the teachers gave us some gastronomic "consigli". Acqua al Due was one of them. When I went back to Florence in 1992 with a Colombian boyfriend who I met in Switzerland where I was living, it was up to me to show him around Florence, and the restaurant that came to my mind was Acqua al Due. It being the only one I recalled a local recommending to me and I led my boyfriend there with happy confidence. We were on a budget just like the one you describe. We were all moony in love just like you describe. And I could swear we had that salmon pasta.
And you know what, even though the restaurant still exists, that was the last time I went there. It remains a place fixed in the world of my twenties and I guess I want to leave it that way.
Oh wow, Chandi. I suspect we are not the only ones!!! I so wonder where I received that recommendation. It might have even just been out of the Lonely Planet book. Your story made me laugh out loud with our kindred experience! Knowing what I know now, it wouldn't be a place I'd return to either. I would never want to taint that innocent memory!! Thank you so much for sharing with me. You made my day! x
Awww, cool to hear I made your day! I loved the way your story took me back to that long ago day/evening in my twenties and that youthful “in love with Italy and with Diego” sensation that evening in Acqua al Due!💖 (Since I called him Diego in my memoir, I’ll stick with it here)😉
Hi Walter! I am no expert in Nordic fish prep, but I believe gravlax is with salt, sugar, and dill. I don’t know how that would taste in this pasta, but if you try it, I would love to hear about the results! I tested with simple salt cured or smoked - the 2 kinds we have available here in Italy. Both are delicious! In the photo of the ingredients, you can see the package of the unsmoked cured salmon I used that day. I hope this helps!
Priscilla, you goddess!! Thank you for catching my typo and telling me. I use a template to adjust my recipe notes at the very end of my recipes every time and missed that veggie slip-up.
When we first moved to Rome we used to go to a restaurant near the Ponte Milvio that was older than Italy 😉 & they served a similar salmon pasta! Though, I think it was made with penne.
I love the demolition of Italian food history on The Rest is History. Worth a listen for anyone interested in food and history. https://uk-podcasts.co.uk/podcast/the-rest-is-history/484-the-food-that-changed-the-world
Oh Anne, thank you so much for sending this! I have just bookmarked it in spotify to listen this week. Food and history. I can't think of anything better!
It’s both very reliable history and quite fun too.
Cannot wait! It’s first up on my podcast list!!
Farfalle with salmone was very 80's just as Vodka pasta was! PS acqua al 2 also opened in San Diego! I lived down the street from the restaurant in the 80's! just near Vivoli's with my boyfriend. He adores farfalle and in the 80's everything had panna!!!
Oooooh I knew you would have the scoop on this pasta and restaurant, Judy!! I love reading the insider low down from you!! You know it's the only recipe I like farfalle in?! I'm going to need to interview you on 80s pantry pastas! I didn't keep a diary then - so it is wild to me that I remember so much about that restaurant and meal. It really made an impact. And that it still exists and I could find it on the internet. Thank you for this fun start to my day! xx
Lovely story, I make pasta with smoked salmon too but give it a German spin with lots of dill sprinkled on top at the end. Thank you, you made me miss Florence, a lot!
Oh how gorgeous! I happened to have some dill on my windowsill, so I popped it on for the first time. It was delicious - and now you remind me that it harkens back to my German roots too! Thank you for sharing, Julie! x
Hi, yes, Oh My God, this experience is super similar to one of mine.
When I went to school in Florence in 1985, the teachers gave us some gastronomic "consigli". Acqua al Due was one of them. When I went back to Florence in 1992 with a Colombian boyfriend who I met in Switzerland where I was living, it was up to me to show him around Florence, and the restaurant that came to my mind was Acqua al Due. It being the only one I recalled a local recommending to me and I led my boyfriend there with happy confidence. We were on a budget just like the one you describe. We were all moony in love just like you describe. And I could swear we had that salmon pasta.
And you know what, even though the restaurant still exists, that was the last time I went there. It remains a place fixed in the world of my twenties and I guess I want to leave it that way.
Loved your story Lolly!
Oh wow, Chandi. I suspect we are not the only ones!!! I so wonder where I received that recommendation. It might have even just been out of the Lonely Planet book. Your story made me laugh out loud with our kindred experience! Knowing what I know now, it wouldn't be a place I'd return to either. I would never want to taint that innocent memory!! Thank you so much for sharing with me. You made my day! x
Awww, cool to hear I made your day! I loved the way your story took me back to that long ago day/evening in my twenties and that youthful “in love with Italy and with Diego” sensation that evening in Acqua al Due!💖 (Since I called him Diego in my memoir, I’ll stick with it here)😉
Am I reading the recipe correctly: cold smoked salmon or cured as gravlax?
Hi Walter! I am no expert in Nordic fish prep, but I believe gravlax is with salt, sugar, and dill. I don’t know how that would taste in this pasta, but if you try it, I would love to hear about the results! I tested with simple salt cured or smoked - the 2 kinds we have available here in Italy. Both are delicious! In the photo of the ingredients, you can see the package of the unsmoked cured salmon I used that day. I hope this helps!
Tanti Auguri!!!
Grazie mille, Judy!! xx
Why does this recipe mention “broccoli”? Did I miss something?
Priscilla, you goddess!! Thank you for catching my typo and telling me. I use a template to adjust my recipe notes at the very end of my recipes every time and missed that veggie slip-up.
Thought that might be the case!
When we first moved to Rome we used to go to a restaurant near the Ponte Milvio that was older than Italy 😉 & they served a similar salmon pasta! Though, I think it was made with penne.