Tag: fish

Salmon pasta without cream: how to make it creamy – Italian cuisine reinvented by Gordon Ramsay

Do you want salmon pasta, or maybe you have some smoked salmon left over after the holidays and you don’t know what to do with it? Try ours salmon pasta without creamwhich allows you to transform a full-bodied fish dish typical of Italian cuisine 80s in a light first course, more current but still delicious. And don’t worry about the creaminess that distinguishes it: thanks to our tips you will be able to obtain the same result, even without the addition of the much-maligned protagonist of the Eighties.

Which ingredients to choose?

The recipe for pasta with salmon without cream is truly easy And very fast and for perfect success it is essential to choose excellent ingredients. So opt for high-quality Norwegian smoked salmon and a bronze drawn pasta capable of holding cooking perfectly. Formats of pasta as butterflies, fusilli, quills, pens and spaghetti are ideal for this succulent first course while for vanish the salmon you can choose from vodka, White wine And Champagne.

Pasta with salmon without cream: the recipe

To obtain a very salmon pasta creamy Also without cream the secret is in method. The pasta must be drained al dente and risotto in a pan with the seasoning adding his own little by little cooking water. In this way the pasta will release all thestarch and the result will be creamy and enveloping for a dish that will have nothing to envy of penne with salmon and vodka so popular in recent years.

Ingredients for 4 people

320 g of pasta
200 g Norwegian smoked salmon
8 tablespoons of extra virgin olive oil
½ glass of white wine (or vodka)
½ golden onion
fresh dill to taste
Salt to taste
freshly ground black pepper to taste

Method

Peel and chop very finely onion. Fry it together with the oil and when it is golden, add the salmon cut into strips. Season with dill and cook for a couple of minutes. Deglaze with wine or vodka, let it evaporate the alcohol completely and remove from the heat. Remove the salmon from the pan and keep it aside.
Bring a pan of water to the boil. When it boils, add salt and cook cook the pasta for approximately half the time indicated on the package. Collect the pasta with a slotted spoon (taking care to keep the cooking water warm on the heat) and transfer it directly to the pan which you have put back on the heat.
Mix quickly, add 5-6 tablespoons of cooking water and cook over medium heat for risotto the pasta. If necessary, to form a thick and tasty cream, add further cooking water. Finally, put the salmon you had left aside in the pan, sauté the pasta over a high heat, sprinkle with a handful of fresh dill And black pepper whole or minced and serve immediately.
As an alternative to dill you can usechives or de parsley fresh chopped.

Other ideas for enriching pasta with salmon without using cream

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Recipe for gratinated St. Peter’s fillets – Italian cuisine reinvented by Gordon Ramsay

The Saint Peter it’s a fish easily recognizable by its physical characteristics, including a singular one dark spot on the belly: according to the legend that gives the fish its name, it is the imprint left by Saint Peter in catching this fish.

San Pietro meats are firm and delicate, suitable for adults and children, and can be cooked in a pan or in the oven. In this recipe we used them both to prepare some Fillets of San Pietro au gratinmade even tastier by the use of a comic prepared with fish waste.

Also try: Saint Peter covered with fennel, Baked San Pietro with fennel and lemon, St. Peter’s fish fillets with herbs and capers, San Pietro fish fillet, cherry tomatoes and plums, St. Peter’s fish “fenced” with olives, St. Peter’s fish in bacon, St. Peter’s in butter with vegetables in a pan.

Trout and char: how they are produced in Trentino – Italian cuisine reinvented by Gordon Ramsay

Trout and char: mountain fish. It often happens that the freshwater fish is a little undervalued compared to the sea one. And it’s a shame, because in Italian rivers and lakes there are species that, if treated with the right attention, become delicious food. Precisely the desire to bring these fish into vogue is what is passionate about Daniele Leonardi, running the Trota Oro company with his familyfounded in the late 1980s by his parents in Preore, on the outskirts of Adamello Brenta Natural Park, in Trentino. They work trout, arctic char and whitefish, taking care of them from the breeding phase to processing. «The most important thing, to have a good product, is the raw material explains Daniele who, like his brother and sister, grew up here and since he was a boy spent the summer seasons working with the family, and knows every detail well. phase of life and transformation of fish.

Rainbow trout in the Golden Trout tanks: together with these fish, the Trentino company mainly processes Arctic char and whitefish, which are caught immediately before being processed.

Marina Spironetti

«At Trota Oro we work with farmed specimens in very cold waters, daughters of the Alpine glaciers: here, they are left to grow, slowly, without any food forcing, so that they maintain perfect health and firm, tasty meat and a character closely linked to the territory. The breeding is very naturalfrom low density to respect for the environment. The company closely follows the farms from which the fish come which, until the moment of fishing, swim in tanks with optimal temperatures and characteristics.”