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 is cooking. It is a recipe that can also be prepared with gluten-free and lactose-free ingredients. A first course like this 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)
- as needed chopped parsley or chives
- 3 tbsps extra virgin olive oil
- as needed fine salt
- as needed ground white pepper
- as needed 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 comes back to a boil, salt it and cook it.
In the meantime, wash the parsley (or fresh chives), dab it with absorbent kitchen paper and chop it very finely.
In a mixer, place the chopped smoked salmon, keeping some aside to decorate the plates.
Add a pinch of white pepper, ricotta (cow’s milk ricotta is preferable because it has a delicate flavor that does not overpower the smoked salmon), a little parsley, and the extra virgin oil. Blend until you get a smooth and homogeneous sauce; add salt to taste.
When the spaghetti is al dente, drain it (keep a glass of cooking water that will be used to dilute the ricotta and smoked salmon sauce, which will be rather thick).
Season the spaghetti with the sauce and dilute it, adding just 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 immediately your spaghetti with ricotta and smoked salmon.
Bon appetit
You can prepare a larger amount of ricotta and smoked salmon sauce (without diluting it) to use it as a filling for savory pies, gastronomic panettone, sandwiches, canapés. It keeps in the fridge, in a sterilized jar with an airtight seal, for 2 days.
