PHILLY LOVE: Fettuccini Salamone, cream cheese dip - KMSP-TV

PHILLY LOVE: Fettuccini Salamone, cream cheese dip

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Fettuccini Salamone

1 lb fettuccini cooked and cooled

4 cups heavy cream

¼ cup white wine

8 oz cream cheese

1 lb hot smoked salmon

1 carrot fine julienne

1 red pepper fine julienne

1 yellow squash fine julienne

1 green zucchini fine julienne

1 T evoo

1 T diced garlic

2 T fresh dill

1 T chopped parsley

Salt and pepper to taste

Directions

Cook fettuccini in boiling water until "al dente"!

Drain water, and then toss pasta in olive oil and chill. (Do not rinse pasta in cold water)

Reduce cream by half, and then add white wine.

Add cream cheese to cream/wine mixture a little at a time.

In a preheated med-hot large skillet place 1 T evoo and the garlic

Sauté lightly for 1 minute add remaining ingredients except dill, parsley!

Then toss until all ingredients are coated with the sauce.

Garnish with the fresh herbs

Serve immediately


Cream Cheese Vegetable Dip

1 lb cream cheese

½ cup heavy cream

½ cup sour cream

2 T diced garlic

1 T lemon juice

¼ cup each, fine diced, red pepper, red onion, green pepper, green onion

1 T each, chopped fresh herbs, basil, dill, thyme, parsley

½ T black pepper

½ T salt

Directions

Mix all ingredients thoroughly and chill.

Best if made 1 day in advance

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