LUMACONI WITH CREAMY SALMON STUFFING
26 Modern Recipes from Pastificio Artigianale Alta Valle Scrivia- A Journey through our 26 shapes through Ligurian Traditions and Modern Recipes, with Stefano Torre from ‘Ristorante Roma’ Montoggio (Genova).
Ingredients for 4 people:
400 gr ALTA VALLE SCRIVIA’S ARTIAN LUMACONI pasta
300 gr smoked salmon roughly chopped
Extra Virgin Olive Oil
200 gr spinach, cooked, drained and roughly chopped
1 white (spanish) onion
50 gr Ricotta cheese
For the Bechamel Sauce:
35 gr flour
35 gr Butter
Finely slice the Spanish onion and cook on a medium heat with a small amount of oil. When softened add the smoked salmon and the spinach to combine the flavours. Take off the heat and add the ricotta cheese. Season with white pepper and salt to taste.
Prepare the Bechamél sauce:
Heat-up the milk in a small saucepan, In another pan melt the butter and add the flour. Stir until the paste takes on a light brown colour. Add the hot milk slowly, whisking to avoid lumps. Stir on the heat until the mixture thickens. Take of the heat, salt and add the nutmeg to taste .
Part-boil for half of the listed cooking time the LUMACONI Pasta in abundant salted water. Drain and stuff with the salmon mixture. Place in a heat proof casserole or individual ramekins and spoon over the béchamel sauce. Bake in the oven at 180°C until brown and crispy on top.
A Production by NGAME and iBANANA, genoese music Carlo Cinelli “Da o Barcon do Righi” kindly lent by DEVEGA available on Amazon and iTunes.
Download this recipe from: http://www.pastificioaltavallescrivia.com/en/recipes/lumaconi/