Ingredients

· 450 g tortellini

· 225 g smoked salmon

· 1 cup cooking cream

· 1/2  cup white vermouth

· 6 garlic

· 25 g Parmesan cheese

· Lemon juice

· 2 tablespoons dill

· Nutmeg

· Butter

· Pepper

· Salt

First we put the kettle on, as indicated by the manufacturer of tortellini. When boiling, we started cooking the tortellini and leave for 15 minutes on medium heat. Meanwhile, finely chop the garlic. In a saucepan melt the butter and sauteed the garlic for a couple of minutes until tender. Then add the vermouth, boil it until we get rid of the alcohol and let reduce a little.

Then grate a little nutmeg, and we take the kettle, along with the cream. Sprinkled to taste, letting it cook for 5 minutes until cream thickens.

Then cut the salmon into about 2cm square and add it to the sauce along with the dill bare. We add a splash of lemon juice, stir well and remove from heat.

 When the tortellini are ready drain well and pour the sauce over.