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Serves 4:
1 pound (450 gr.) of PENNE
7 ounces (200 gr.) of SMOKED SALMON
3 1/2 ounces of peeled WALNUTS
1 ONION
1 EGG
1 tablespoon COGNAC
extra virgin OLIVE OIL
BLACK PEPPER
Cut the onion and fry it in a skillet with a little olive oil and the walnuts in small pieces. Add the cognac and let evaporate.
Add the salmon cut in thin stripes and some freshly ground black pepper. Let cook for few minutes while mixing with a wooden spoon, cover and let rest.
In a big bowl beat the egg.
Cook the penne al dente, drain then and pour them in the bowl. Mix with the wooden spoon. Add the other ingredients, mix and serve immediately.
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