4 slices prosciutto

4 thinly sliced, rectangular strips of Fontina cheese

Salt and pepper

 

1 lb. pappardelle pasta

2 medium zucchinis

zest from 1/2 lemon

2 T. olive oil

2 T. lemon juice

2 T. minced chives or chopped parsley

Salt and pepper

 

Preheat the oven to 400 degrees. Salt and pepper the salmon fillets. Place the cheese slices on top of the fillets so that the cheese will melt evenly over the top of the salmon. Wrap the fillets with two prosciutto slices each so that they are evenly distributed across the length of the fillet. Place the fillets on a broiler pan and cook for 12 – 15 minutes depending on the thickness of the filets.  Meanwhile, bring a large pot of salted water to a boil. Zest and juice the lemon. Using a mandoline, thinly slice the zucchini lengthwise into ribbons.  Cook the pasta as instructed on the package. The length of cooking time depends on the thickness of the pasta and can vary widely. During the last three minutes of cooking, add the zucchini ribbons to the boiling water to blanch, and then drain the zucchini and pasta together.  Transfer the mixture to a bowl and add the lemon zest, lemon juice, olive oil, and salt and pepper to taste. Garnish the mixture with minced chives or chopped parsley. Place the salmon fillets on top of the pasta and serve.

 

 

Yield:

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