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Pasta ricotta, zafferano e salmone

During the MVP summit I had a chance to visit Seattle and discover that all the miths about its bad weather are not true (at least during the week I spent there!).

I also visited the wonderful Pike Place Market and see (and taste some) all the different kinds of fish, fruits and vegetables displayed on its stands. Salmon is, for sure, one of the most interesting products. You can see huge salmons lying on the ice of some of the stands and also being thrown in the air between the employees of the market when some customer buys them (quite funny!).

If you have some salmon and want to mix it with pasta, here's an idea.

Ingredients (for 4 people)

- 350g pasta (use short pasta, like penne, mezze penne or, even better "malureddus" from Sardinia)

- 200g salmon

- 250g ricotta

- saffron

- 2 table spoons olive oil

- salt

Cook the pasta in the usual way (boiling it in salted water) and, in the meantime, cut salmon in small bits (less that one centimeter long). Put the oil inside a large pan (it should contain also the pasta) and briefly cook the salmon inside it. When the salmon bits are cooked, add the ricotta and stir well. If the ricotta is too dry, add some of the water that you are using to cook the pasta. Mix well and then add the saffron and a pinch of salt.

When the pasta is cooked, dry it and put it inside the pan, mixing it well with the ricotta and salmon sauce.

 

posted on Tuesday, February 23, 2010 12:55 AM Print
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