I just made ala Vodka for a party tonight - it came out a little thinner than I would have liked.
Is there a way to thicken it without changing the taste?
Amanda is a co-founder of Food52.
Have you tried simmering it to reduce it?
Thanks - i was worried about the cream
pierino is a trusted source on General Cooking and Tough Love.
There is no standard recipe for pasta ala vodka which seems to have been born somewhere on the amalfi coast, which is wierd because it's an area not known for either its salmon or its vodka. Rachael Ray has her own version, "you won't be single for long" which in fact should be called "wish you'd never been born" as she directs you to use two glugs straight from the barrel of the bottle. How does that molotav cocktail feel in your hand?
Restraint is in order. Shallots, snipped smoked salmon, vodka to deglaze, a little tomato paste or passata and cream to thicken. Not much more than that other than ground black pepper and maybe lemon zest.
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