Smoked Salmon Pasta Recipe represents development of the culinary and movement from the past to the present. Besides, don’t forget, author of this recipe, Stefano Antoniolli is a Italian, and pasta is what Italians are associated with.
It’s easy way to cook. Enjoy!
Ingredients
Method
- If you are using bought pasta, skip to the passion fruit caramel.
- Stir the ink into the eggs, yolks and olive oil.
- Heap the flour on the work surface, make a well, pour in the egg mixture and mix it in with a fork.
- Knead for 8–10 minutes, until smooth and firm; if it will not come together, add water a teaspoon at a time.
- Wrap the dough and rest it for 30 minutes at room temperature.
- Cut the dough into 4 pieces and roll each into a sheet about 1 mm thick, dusting with flour.
- Cut the sheets into fettuccine 6–8 mm wide, toss them with a little flour and spread them on a tray.
- For the caramel, simmer the passion fruit pulp with the sugar in the small saucepan for 10–15 minutes, until reduced by about half and syrupy.
- Press the syrup through the sieve to remove the seeds and let it cool; it thickens further as it cools.
- Bring a large pot of salted water to a boil.
- Heat the olive oil in the wide pan over low heat and cook the garlic with a good grind of pepper for 1–2 minutes, without letting it brown.
- Add the salmon strips and stir for 1 minute.
- Pour in the wine and simmer for 2–3 minutes, until reduced by half.
- Add the cream and simmer for 3–4 minutes, until it coats a spoon; taste before adding salt, as the salmon is salty.
- Cook the fresh pasta for 2–3 minutes (bought dried pasta for the time on the pack), until al dente.
- Lift the pasta into the sauce with the tongs and toss, adding a splash of the cooking water if it is too thick.
- Lay the sliced smoked salmon flat on four plates.
- Twirl the pasta into nests on top of the salmon.
- Dot the plates with the passion fruit caramel and balsamic glaze and finish with the herb sprigs.
- Preparing the pasta:
- Dissolve ink of cuttlefish with the yolks and mix with the flour.
- Take 100 grams of dough and roll it out to shape of fettuccine, cut on a flat strip.
- Preparing the sauce:
- Fry sauce ingredients in turn over low heat until the sauce state, begin from garlic and pepper and then stew all.
- Boil the pasta to the state of «al dente».
- Mix with the sauce.
- Preparing the passion fruit caramel:
- Cook until the state of caramel/
- Buy balsamic caramel.
- For décor: oregano, rosemary, thyme.
- How to serve:
- Spread on a carpaccio of salmon (50 g) and decorate the dish with caramel of passion fruit and balsamic vinegar.
What we changed for home
- Dough cut to 300 g of flour, with 2 whole eggs and 3 yolks As written, 12 yolks and 50 g of ink would be far too dry to knead 1 kg of flour; this ratio gives a dough that rolls thin, with the same rich colour.
- You can buy 400 g of fresh squid-ink tagliatelle instead Fresh black pasta is sold in Italian delis and many supermarkets and saves about an hour.
- Passion fruit caramel cut to 150 g of pulp and cooked to a thick syrup The chef's 500 g batch is for a restaurant. 'Cook until the state of caramel' is read as a thick syrup, since the fruit would scorch before it became true caramel.
- Carpaccio made with thin slices of cold-smoked salmon The original does not say if the carpaccio is raw. Ready-sliced smoked salmon is safe as it is; if you prefer raw salmon, use sushi-grade or previously frozen fish.
- Cooking times given for the sauce and the pasta The original says only to fry the ingredients 'in turn until the sauce state'.
The dish in the photograph was cooked by the restaurant for this story. Photo: Oleksandr Slyadnyev.
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