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

Country Terrine

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Terrine and patés have been around for a very long time. Egyptians used to fatten geese with dried figs and use their fat oozing organs like the liver for example to make patés and terrine. Paté became very popular in France  around the 15th  century. By the 16th century the fattened goose liver paté, paté de Perigeux paté de la Contades was very popular. The pate de La Contades originaly contained no truffle until 1789 when a chef from the Perigord in the south west of France arrived in Strasbourg and introduced the concept which still continues today. Patés are a spreadable paste of meat, herbs, spices, wine or liquor and served with toast for texture. Terrine is a glazed terracotta mould  often of oval shape. Terrine mixture are chunky and consist mainly of feathered game such as quail, pheasant and venison, the mixture are then baked. The fat on top preserve the terrines and prevent them from drying out on top.

 

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Recipe:

–          1 Tbsp caster sugar

–          50 ml rum

–          50 ml port

–          6 tbsp olive oil

–          4 onion coarsely chopped

–          4 shallots coarsely chopped

–          3 garlic cloves gratted

–          400 g pork belly minced

–          300 g pork shoulder minced

–          300 g pigs liver or chicken liver minced

–          2 eggs

–          100 ml double cream

–          5 fresh parsley sprigs

–          2 fresh thyme sprigs

–          1 bay leaves

–          6-8 strips of bacon

–          100 g chanterelles mushroom ( dried or fresh)

Method:  Preheat the oven at  180 degree celcius• Mix together the sugar, rum and port together in a small bowl, stirring the sugar until dissolve• Heat the olive oil int a pan, add the onions, garlic, shallots and chanterelles mushroom ( soaked in warm water if using dried mushrooms), cook over low heat stirring occasionally  for about 10 minutes  until lightly brown• Stir in the rum mixture, heat for a few seconds and ignite• When the flames have died down, cook until caramelized then remove from heat.

Mix together the meat, eggs and cream. Add the onions, shallots and garlic and season with salt and pepper. Mix the chopped parsley with  the thyme leave  and stir in• Make a lattice pattern (cross)at  the bottom of the mould then spoon  the mixture in the  terrine mould  put the bayleaves on top and repeat the pattern on to finish• Put the terrine in a roasting tray, pour in boiling water to come about half way up the sides and bake for two hours. Leave the terrine to stand for 48 hours before serving.

You can enjoy this terrine with a fresh baguette, fig bread, cornichons or other pickles.

Bon Appetit .

Le Fermier