Casarecce pasta is a shape that goes well with both meat and fish sauces. Today's recipe is truly scrumptious: the pasta is combined with a sauce of smoked salmon and creamed white truffles, light and aromatic to perfection. If you are accustomed to thinking that truffle dishes should always involve meat or mushrooms, you should realise that this is not always the case. White truffle is really delicate and goes well with salmon. You can easily find fabulous commercially made sauces such as the one we’re using today made from creamed salmon and white truffles, perfect to make a superb pasta dish, elegant and original. Try it and see.
Ready made tomato sauce with tuna and capers
Ready made tomato sauce with basil
Ready made tomato sauce with “Celline” olives
Box Recipe Orecchiette with sauce with strong ricotta
Taralli with leccine olives and capers
Jam with figs and mint leaves
Burnt Wheat Orecchiette Pasta
Handmade Potatoes and Rosemary Taralli
Start by putting the pasta on to boil in salted water. Now put a drizzle of extra virgin olive oil in a pan and heat. Add some chopped onion, reduce the heat to low and let the onion cook slowly. If necessary, add a little water so as to give the onion time to soften and brown well without burning. Cut the salmon into small pieces and add them to the pan. Stir for a few minutes, then add the cream. Mix well, then add a tablespoon or teaspoon of creamed salmon and truffle sauce (according to your preference). Mix everything together, add a ladle of water from the pasta cooking pan, and a grinding of pepper. Drain the pasta, add it to the pan with the sauce and, on a minimum flame, stir well so as to enable the pasta to absorb the sauce. Serve piping hot.
Mix until well incorporated into the sauce, then add a little pepper and a ladle of water from the pasta cooking pan