Mafaldine with buffalo ricotta and salmon, accompanied by zucchini slices, create an easy and tasty dish.
A simple and quick recipe, enriched with delicious and easy-to-find ingredients.
Also, in this recipe, you can easily replace the buffalo ricotta with your preferred ricotta, and you can also choose the pasta according to your taste. My advice is to still use a short format.
Below are some pasta pairings you can make to use zucchini, which are increasingly in season.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 11 oz pasta (I chose cut mafaldine)
- 2 zucchini
- 1.76 oz smoked salmon
- 2 cloves garlic
- 2 tablespoons extra virgin olive oil
- 3.5 oz buffalo ricotta
- 2 ladles water
- to taste fine salt (for seasoning)
- 0.56 oz coarse salt (for pasta)
Tools
- 1 Knife
- 1 Cutting board
- 1 Pot
- 1 Colander
- 1 Skillet
- 1 Ladle
- 1 Spoon
Steps
To make the Mafaldine with buffalo ricotta and salmon, and zucchini slices, first wash, dry, and trim the zucchini.
Then slice them.
Next, cut the salmon into strips.
Meanwhile, cook the pasta in plenty of salted water al dente, reserving a couple of ladles of hot water before draining.
In a large skillet, brown the peeled garlic in oil and add the zucchini, letting them color for 2 minutes.
Season with salt.
Add the buffalo ricotta and dissolve it in the two ladles of hot water.
Add the sliced salmon and continue cooking for about 5 minutes.
Remove the garlic, add the drained pasta, and mix well.
Serve the dish hot.
