Orecchiette pasta with salmon and Barilla ricotta sauce

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Pasta is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily It is also commonly used to refer to the variety of pasta dishes. Typically pasta is made from an unleavened dough of a durum wheat flour mixed with water and formed into sheets or various shapes, then cooked and served in any number of dishes. It can be made with flour from other cereals or grains, and eggs may be used instead of water. Pastas may be divided into two broad categories, dried (pasta secca) and fresh (pasta fresca). Chicken eggs frequently dominate as the source of the liquid component in fresh pasta.

Both dried and fresh pasta come in a number of shapes and varieties, with 310 specific forms known variably by over 1300 names having been documented. In Italy the names of specific pasta shapes or types often vary with locale. For example the form cavatelli is known by 28 different names depending on region and town. Common forms of pasta include long shapes, short shapes, tubes, flat shapes and sheets, miniature soup shapes, filled or stuffed, and specialty or decorative shapes.

As a category in Italian cuisine, both dried and fresh pastas are classically used in one of three kinds of prepared dishes. As pasta asciutta (or pastasciutta) cooked pasta is plated and served with a complementary sauce or condiment. A second classification of pasta dishes is pasta in brodo in which the pasta is part of a soup-type dish. A third category is pasta al forno in which the pasta incorporated into a dish that is subsequently baked.

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Ingredients: for 2 people

  • 2 pieces salmon ( about 160g each)
  • ½ bunch coriander
  • ½ bunch dill
  • 1 lemon zest
  • 1 birds eye chili
  • 1 shallots
  • 1 cloves garlic
  • Olive oil
  • 300 g Barilla orecchiette pasta
  • 1 jar Barilla ricotta sauce “ricetta speciale”

Method: Take the skin off the salmon and slice it into strips. Wash and fine chop the herbs, finely dice the shallot, chili, crush the garlic and zest the lemon.Sear the marinated salmon in a smoking hot pan for about 10 seconds on each sides, reduce the heat to medium then add the rest of the garnish and the ricotta sauce, toss the ingredients together and add the orecchiette. Season to taste and serve. Le FermierBon appétitPut the salmon into a bowl and add your garnish to it, mix it well and let it marinate for about 10 minutes.

Sear the marinated salmon in a smoking hot pan for about 10 seconds on each sides, reduce the heat to medium then add the rest of the garnish and the ricotta sauce, toss the ingredients together, bring the sauce to the boil and add the orecchiette. Season to taste and serve.

To watch the how to video on my YouTube channel, click on the following link : https://www.youtube.com/watch?v=SqTvciqaK8g

You can also check my social media on instagram and twitter @le_fermier.

Bon appétit

Le Fermier

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