Paglia e fieno with smoked salmon

    Paglia e fieno with smoked salmon

    2saves
    27min


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    Italians call this combination of yellow and green pasta ‘straw and hay’ because of its colours. It looks especially pretty served with richly flavoured smoked salmon in a wine sauce.

    Ingredients
    Serves: 6 

    • 1 small onion
    • 120ml white wine or dry vermouth
    • 375g fresh paglia e fieno or other narrow yellow and green pasta such as linguine or fettuccine, or 300g dried yellow and green pasta
    • salt and black pepper
    • 350g smoked salmon or smoked salmon trimmings
    • 4 large sprigs dill
    • 2 teaspoons capers

    Directions
    Preparation:15min  ›  Cook:12min  ›  Ready in:27min 

    1. Bring a large saucepan of water to the boil for the pasta. Peel and finely chop the onion and put aside.
    2. Bring the wine or vermouth to the boil in a frying pan and boil for 1–2 minutes, until the liquid has reduced by half. Stir in the chopped onion and cook until softened, then reduce the heat to very low.
    3. Add the pasta and some salt to the saucepan of boiling water. Return to the boil, then cook the fresh pasta for 4–5 minutes, or the dried pasta for 10–12 minutes, until al dente.
    4. While the pasta is cooking, cut the smoked salmon into small strips. Add to the onion and wine mixture in the frying pan and heat through very gently.
    5. Chop the dill. Rinse, dry and roughly chop the capers. Stir into the onion and salmon mixture in the frying pan.
    6. As soon as the pasta is cooked, drain well and transfer to a large serving bowl.
    7. Season the salmon mixture with black pepper to taste (it won't need any salt), then spoon over the pasta. Stir gently and serve.

    VARIATION

    If you cannot find fresh dill, use mint or flat-leaf parsley instead, while diced green olives or gherkins would make an agreeable substitute for the capers.

    SERVING SUGGESTION

    Serve the pasta as a starter, or turn it into a substantial main course by adding a mixed green side salad or a plate of thinly sliced tomatoes with fennel, black olives and lemon and olive oil dressing.

    NUTRIENTS PER SERVING, WHEN SERVING 6:

    good source of vitamin B group.

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