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Smoked Salmon and Ricotta Fettuccine
Smoked salmon and ricotta fettuccine is an easy pasta recipe made creamy and light by the addition of ricotta cheese in perfect Italian style!This recipe needs only a few ingredients and no special skills.Pasta with smoked salmon and ricotta cheese is a simple dish but elegant and refined at the same time. It's perfect for special occasions such as Christmas lunch or New Year's Eve dinner!
Ingredients
- 350 g pasta 12 oz, we used fettuccine
- 200 g ricotta cheese 7 oz, fresh
- 150 g smoked salmon 5 oz
- 1 shallot
- 1 lemon zest
- 2 tablespoons olive oil extra virgin
- 120 ml white wine ½ cup, dry
- 1 tablespoon parsley chopped
- salt to taste
- pepper to taste
Instructions
- Start by bringing a pot of lightly salted water to a boil for the pasta. About 2.5 liters (10 cups) of water with 1 tablespoon of coarse salt.
- Then finely chop the onion and cut the smoked salmon into small pieces.
- Sauté the onion in a skillet with 2 tablespoons of oil. Then add the smoked salmon. Stir and cook for a couple of minutes over medium heat.
- Keep a few pieces of raw salmon aside. You will use them to serve as a garnish for the dish.
- Add the dry white wine and let it evaporate over high heat. Cook for another 2 minutes over medium heat, then turn off the heat and keep aside.
- Now, when the water boils, add the coarse salt. Then drop in the fettuccine and cook. Follow the cooking time indicated on the package. This ranges from 6 to 10 minutes depending on the thickness of the pasta.
- Separately, put the ricotta cheese, chopped parsley, a scant ladle of pasta cooking water, a pinch of salt and pepper, and grated lemon zest in a bowl. PLEASE NOTE: If the lemon is very large, half is enough. Make sure it is organic and be careful to scrape only the superficial yellow part. The white part underneath is very bitter.
- Stir vigorously until it forms a smooth, homogeneous cream. If the cream seems too firm and compact, add some of the pasta cooking water. This depends on the amount of liquid in the ricotta. Keep aside.
- Now when the pasta is cooked, drain it al dente.
- Turn the heat back on under the pan with the salmon. Then put the fettuccine directly into the salmon and stir.
- Finally add the ricotta cream.
- Stir everything together, turn off the heat, and serve.
- Decorate with a few pieces of raw smoked salmon and a few parsley leaves.
Nutrition
Serving: 100gCalories: 536kcalCarbohydrates: 71gProtein: 24gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 34mgSodium: 346mgPotassium: 389mgFiber: 4gSugar: 4gVitamin A: 346IUVitamin C: 16mgCalcium: 139mgIron: 2mg
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