Spaghetti with ricotta and smoked salmon are delicious, very easy, and quick; yes, because the sauce is prepared in less than 2 minutes, while the pasta cooks. It’s a recipe that can also be made with gluten-free and lactose-free ingredients. Such a first course solves lunch or dinner when we don’t have much time to cook or for an unexpected guest.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Cooking time: 10 Minutes
- Portions: 4
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 12 oz cow's milk ricotta (also lactose-free)
- 7 oz smoked salmon
- 9 oz spaghetti (also gluten-free)
- to taste chopped parsley or chives
- 3 tbsps extra virgin olive oil
- to taste fine salt
- to taste ground white pepper
- to taste pasta cooking water
Steps
Bring the water for the spaghetti to a boil and, when it boils, add the spaghetti, stir the pasta, and cover the pot. When the water returns to a boil, salt it and cook.
Meanwhile, wash the parsley (or fresh chives), pat it dry with absorbent kitchen paper, and chop it very finely.
In a mixer, place the chopped smoked salmon, reserving some to decorate the plates.
Add a grinding of white pepper, the ricotta (cow’s milk ricotta is preferable because it has a delicate flavor that doesn’t overshadow the smoked salmon), a little parsley, and the extra virgin olive oil. Blend until you get a smooth and homogeneous sauce; salt it as needed according to your taste.
When the spaghetti is al dente, drain it (keep a glass of cooking water which will be needed to dilute the ricotta and smoked salmon sauce, which will be quite thick).
Season the spaghetti with the sauce and dilute it by adding enough cooking water (a little at a time) to make the sauce creamy and enveloping.
Finish the plates with chopped parsley, the salmon that was set aside, and serve our spaghetti with ricotta and smoked salmon immediately.
Bon appetit
You can prepare a larger amount of ricotta and smoked salmon sauce (without diluting it) to use as a filling for savory pies, gourmet panettone, sandwiches, canapés. It keeps in the fridge, in a sterilized jar with an airtight seal, for 2 days.
