When simplicity is charged: the recipe that I present today is prepared in 10 minutes and is good, elegant and particular. The lemon pasta with fresh salmon, pistachios and chives is a triumph of taste: the acidity of the lemon, the taste of fresh salmon (from just blanch, so remains soft), the chive herb aromas and crunchy pistachios. The shadow of butter is necessary because it gives the dish a creaminess and softness perfect. Nobody will understand that it is a recipe fast. The execution times, In fact, They are really minimal, but the dish is highly effective also for the presence of salmon eggs, great tasting. If you do not find, you can replace them with lumpfish roe. If you love pasta with fresh salmon and without cream, also check out the pasta with fennel and salmon pesto (also this delicious both hot and cold) and the cremosissimi maltagliati egg with salmon and Robiola.
LEMON PASTA WITH SALMON, PISTACHIOS AND CHIVESPrint This
- 360 grams of pasta
- 350 grams of fresh salmon
- chives, to taste
- chopped parsley, to taste
- a leek
- the juice and grated rind of one organic lemon
- a fresh onion
- 40 grams of chopped pistachios
- extra virgin olive oil, to taste
- 30 grams of butter
- salt and pepper, to taste
- 50 grams of salmon or trout eggs
For the pasta with fresh salmon, lemon and chives, thinly slice the onion, keeping aside the bright green tops, and the leek. Put them in a pan with extra virgin olive oil and a little water: saute over low heat until vegetables are transparent.
Meanwhile, Rinse the salmon, deprive him of the bones and skin and get it into chunks of approximately half a centimeter. Add it to the Pan, salt and pepper and cook over high heat for a minute or two, until it changes color. Add the finely chopped parsley and toasted pistachios and coarsely chopped.
Boil the pasta in salted water and drain it al dente, putting aside a little of the cooking water. Stir-fry the dough with a little’ cooking water, butter and lemon juice and whisk together until a creamy emulsion. Next, add the salmon sauce, the chopped chives and lemon zest. Serve the pasta with lemon and fresh salmon, chives and pistachios garnishing the plate with the green florets of finely chopped onion, salmon eggs, little chives and pistachios.
THE PAIRING: We suggest a white wine of Campania, a Falanghina dei Campi Flegrei Doc, produced by Grotta del Sole: a white wine with intense aromas of fruit, dry taste and with a strong minerality. Ideal for this seafood recipe.