Tag: Smoked

Lasagna with spinach and smoked salmon. Benedetta’s super creamy recipe with dressing ready in 10 minutes – Gordon Ramsay’s version

The lasagna they represent a main dish of the Italian culinary tradition that is much loved and extremely flexible. We can, in fact, experiment with numerous variations, suitable for multiple occasions: from Sunday family lunches to quick dinners after a day at work, when the convenience of a delicious portion of ready-made lasagna saves us from the hassle of preparing dinner! In the following recipe, I show you a particularly tasty option Blessed: fish lasagne with salmon, prawns and spinach! You can prepare them in less than an hour using the ready-made sheets. Try them!

White lasagna with spinach, salmon and prawns

Ingredients for 6 people

250 g of thin sheets ready for lasagne (preferably those by Giovanni Rana)
300 g of salmon
300 g of prawns
300 g of cooked spinach
500 ml of bechamel
half onion
extra virgin olive oil, pepper, salt, breadcrumbs to taste

Preparation

Put a drizzle of oil in a pan, add the chopped onion and fry. Meanwhile, cut the salmon into cubes.
Add it to the pan and brown it for just a minute. Cut the prawns into small pieces and place them in the pan, leaving to cook for another 2-3 minutes.

Using scissors, chop the already boiled spinach and add it to the pan, add salt and pepper and let everything flavor for a couple of minutes. Turn off the heat and add the bechamel, mixing well.

Are you ready for assemble your lasagna: place a sheet of pastry in a buttered baking dish and cover with a little of the seasoning. Place a second sheet of pastry on top and then even more seasoning. Proceed in this way until you run out of ingredients and finally, on the last layer, place a nice sprinkling of breadcrumbs. Place in the oven and cook in a fan oven at 180°C for 40 minutes.
Here are your appetizing white salmon, prawn and spinach lasagne ready! Mouth-watering, you’ll see!

Read also: Lasagne with pistachio and mortadella, stringy and creamy, are ready in just 10 minutes for Sunday lunch

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Smoked risotto with liquorice and herring – Gordon Ramsay’s version

My smoked risotto it will surprise you, with the smoky notes of Carnaroli and herring sweetened and softened by liquorice powder and wild fennel.

This smoked risotto was born in a completely random way, as often happens in my kitchen. Originally it was a creamy pumpkin risotto with liquorice and raw red prawns. A variation of one of the recipes you can find on Spices bookwhich I created in collaboration with Il Cucchiaio d’Argento.

But then I was a bit saturated with pumpkin and the fresh prawns I had found didn’t convince me. Plus I had this in my hands smoked carnaroli rice and I wanted to create a story of smoky sensations and evocations… This is why I chose to leave a mark on the woody and smoky note, using herring fillets and balancing their flavor with liquorice powder.

A fish risotto without cheese yes, but with lots of butter and the fresh note of wild fennel.

Benedetta’s Tagliolini with smoked salmon. They can be made in 5 minutes while the pasta is cooking. The trick to making them super creamy without cream – Gordon Ramsay’s version

THE tagliolini with salmon smoked they are a creamy and tasty first course. Quick and easy to make, with just a few ingredients. Excellent for a last minute lunch, but also for a family lunch. The sauce goes well with all types and shapes of pasta, you can replace the cream with creamy cheeses, or with a bechamel sauce, or just salmon. So as you can see also for this recipe there are many variations, depending on your tastes and/or with what you have at home. I prepared this dish for an unexpected lunch, and I assure you that it was very much appreciated.

Tagliolini with smoked salmon

Ingredients:

160 g of Tagliolini (or other size and type of pasta)
100g of smoked salmon
½ onion
Extra virgin olive oil
Brandy
Nutmeg
1 pack of cooking cream or bechamel or philadelphia
salt

Method:

To prepare tagliolini with salmon, start cutting the salmon into small pieces. In a large pan, put a drizzle of extra virgin olive oil, add the very thinly chopped onion, better if you help yourself with a mandolin, and fry it over medium heat but be careful that it does not burn, if necessary, add a drop of water to make it dry without burning. As soon as it turns blonde you can eliminate it if you don’t like it or leave it depending on your taste, and add the salmon.

Brown for a few seconds, then increase the heat and simmer with brandy. As soon as the alcohol has evaporated, add the cream or if you prefer the béchamel will be fine and even better the philadelphia, mix everything, season with salt and flavor with a pinch of nutmeg. Cook the pasta in plenty of lightly salted water, pour it directly into the pan, mix well, plate, complete with chopped parsley, serve and enjoy hot.