text: 7. After 20 – 25 minutes, remove the sauce from the heat, taste for seasoning, combine with the pasta however you choose, and serve with some grated Parmigiano Reggiano.
  The sauce after cooking. Notice how it’s thicker. If you decide to add salt and/or pepper, do so judiciously.
  
  The salmon comes off the grill juicy yet fragrant with smoke, a contrast to the creamy salad made with grilled and raw squash. The prep is flexible; you can cure and rinse the fish a day ahead
  Sprαy αnother lαrge piece of foil with the cooking sprαy, αnd plαce on top of fillet, then fold corners completely αround fillet to form αn envelope.
  
  On the kitchen counter or table, sprinkle half of the sugar and place the puff pastry. Mix the grated lemon rind with the remaining sugar and a little cinnamon if desired, spread the puff pastry out onto baking paper sheet, and gently press with a rolling pin.
  Roll up the puff pastry from one end into a roll up to the middle of the sheet. Then, roll the other end in the same manner, until the two rolls meet in the middle. Place the puff pastries in the freezer for 15-20 minutes.
  With a sharp knife, cut the roll into individual biscuits and arrange them on a tray with baking paper. Coat them with a little butter and put them to bake in a preheated 356°F (180 °C) oven.