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pasta fredda con salmone e zucchine

chilled farfalle with poached salmon, zucchini and leeks

Like many cold pasta recipes, this one works equally well served hot - but I’m writing it precisely because it works well chilled as a summer dish, so do as your told and try it that way. Also like many summer chilled dishes, it can take a while to prepare and get ready for the table, so read up in advance and make sure you give yourself enough time to make it.

WHAT YOU'LL NEED TO DO
(scroll down for the full method)

  • cook the salmon, flake

  • char and chop the peppers

  • chop and cook the zucchini

  • boil and cook the pasta

  • cool all the ingredients

  • combine pasta and ingredients

  • chill for 2-3 hours

chilled farfalle with poached salmon, zucchini and leeks

INGREDIENTS

FOR FOUR PEOPLE

  • 3 large zucchini

  • 450g salmon steaks

  • 3 jalapeno peppers

  • 1 large leek

  • lemon juice

  • pangrattato

PASTA

425g dry farfalle


MANTECATURA (?)

none

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METHOD

Start by wrapping the salmon in a foil parcel with a little olive oil and a handful of capers and baking it until well cooked. If you’re one of those maniacs who likes to serve salmon ‘rare’ in the middle, this means OVERCOOK IT. Then flake it and set aside to cool. Cut your zucchini into thinish discs, no more than 3mm thick. Fry them in EVO until they colour crisp a little. You might consider cooking your 3 zucchini in batches, to make the frying easier. When they’re all cooked, blot them on some kitchen towel to remove the oil and then set aside to cool.

Chop the leek into thin discs and fry gently in some EVO, taking care not to colour or burn it and adding a splash of water from time to time to help avoid this. Set aside to cool and make sure there isn't too much liquid left in the pan.Cut the chillis into thin strips and cook them exactly the same way as the leeks, but add a tablespoon of white wine vinegar and a tablespoon of caster or granulated sugar. Set them aside to cool when they’ve softened to your liking.


Cook the farfalle until they are barely al dente at all, even past that point - but do not overcook! Pasta tends to firm up as it cools so with this dish you can afford to go a little beyond the stage you might normally cook to. Drain the pasta and immediately stir in the zucchini and leeks, add the flaked salmon, then set everything aside to chil in the fridge for at least 3 hours. Serve with pangrattato, more lemon juice, and the chillis on the top.

NUTRITION per serving

  • KCAL: we're working on it!

  • Fat (g): TBC

  • Sat Fat (g): TBC

  • Carb (g): TBC

  • Sug (g): TBC

  • Fibre(g): TBC

  • Prot (g): TBC

  • Salt (g): TBC

Nutritional information is provided as an indication only of approximate values for the recipe on this page. You should make your own calculations if you have specific dietry requirements or are required to follow a strict calorie-controlled diet.

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