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    Windsor, CA 95492
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Fettuccine with Smoked Salmon, Pancetta, and Asparagus

By Chef John Ash

This pasta is easy to prepare, featuring smoked salmon and additional flavors from shallots, pancetta, dill, and capers. Serve with a glass of Russian River Ranches Chardonnay.

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    Serves 2

    Total Time 30 minutes

    Prep Time 10 minutes

    Difficulty Level Easy


    8 oz dried egg fettuccine

    2 oz melted butter

    2 tbsp minced shallots

    1/4 c pancetta, small dice

    1 c heavy cream

    1/4 c chardonnay

    1/2 lb asparagus, trimmed, tips only

    2 tbsp chopped fresh dill

    1 tbsp capers

    6 oz smoked salmon, cut into 1/2-inch-wide ribbons

    1 oz Parmaigano cheese, grated

    Salt and pepper to taste


    1. Cook pasta in a large pot of boiling salted water according to package instructions. Drain. In a sauté pan, heat butter, then add shallots, sauté until soft. Add pancetta and brown, add heavy cream and reduce by half, add Sonoma-Cutrer Chardonnay, asparagus, dill and capers. Add cooked pasta to pan and gently toss in salmon and season with salt and pepper. Sprinkle with cheese and serve.

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    Sonoma-Cutrer’s top priority is always to protect the health and wellness of our guests and employees. Our team has been actively monitoring the coronavirus (COVID-19) situation, especially as it relates to Sonoma County, CA. We have decided to suspend all tours and tastings at Sonoma-Cutrer beginning March 14, 2020.

    As we all navigate through this dynamic situation, our goal is to further minimize risk to our valued guests, employees and the potential spread of the virus to their families and communities. While we expect this disruption to our tours and tastings to be temporary, our closure will remain in place until this health emergency subsides and officials declare it safe to resume normal activity. 

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