Creamy smoked salmon penne with cream cheese, lemon and capers
Vincenzo's Plate · ♥ 2K likes · 78.7K views · 11 min video
Read about salmon in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 l boiling water
- 300 g penne rigate
- 200 g smoked salmon
- 150 g cream cheese, Philadelphia cheese
- 1 whole lemon
- ¼ whole brown onion
- parsley
- capers
Cut the smoked salmon into small strips and set aside; it is already cooked.
- extra virgin olive oil
- water
Over medium-low heat, add a generous amount of extra virgin olive oil and the chopped onion; saute about seven minutes until golden, adding a splash of water if it starts to burn.
Add the chopped parsley and its stalks, with more oil if needed.
- 1 tbsp sea salt, rock salt
Boil the penne 11 minutes until al dente, with a tablespoon of sea salt in the water; stir so it does not stick.
Zest the lemon into the pan to taste and squeeze in the juice to flavour the parsley and onion.
- salt
- pepper
Add the washed capers, a little pinch of salt and pepper; let the capers infuse the sauce.
- pasta water
Reserve a mug of pasta water; transfer the pasta to the pan over medium heat with a splash of pasta water and toss.
Tossing with pasta water and cream cheese
Add the cream cheese, break it up and toss, adding pasta water generously so it stays creamy and does not dry.
Switch off the heat and toss in half the salmon, with more pasta water if needed.
Salmon in off the heat
Plate; lay the remaining salmon on top (with tweezers if you like) and finish with parsley (dill also works).
Plating with salmon and parsley