Smoked Salmon Penne
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| Preparation Time | 30 minutes |
| Servings |
persons
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Ingredients
- 180 g De Tacchi gluten free Maranello Corn Penne
- 60 g Smoked salmon
- Parsley
- Salt
Gluten-free bechamel
- 20 g Rice Flour It's also possible to use corn or potato starch
- 25 g Butter
- 300 ml Milk
Ingredients
Gluten-free bechamel
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Instructions
Bechamel
- Firstly, put the butter alone in a saucepan and let it melt (it must not fry!), then add all the flour (or starch) and mix until it forms a kind of cream. Finally, add the milk slowly, mixing well with the whisk.
- Continue to mix until a homogeneous mixture is obtained. Add a little salt and then remove from the heat.
- Transfer the obtained mixture into a larger pan.
Pasta
- Bring the water to a boil, salt only slightly (it is important to consider that the salmon is salted by its own) and pour in the pasta.
- Cut the salmon into small pieces and chop the parsley.
- Cook the pasta for 7-8 minutes, then drain it taking care to keep some cooking water.
- Transfer the drained pasta directly into the pan with the bechamel and place over medium heat. Add 1/4 of the previously cut salmon and a little bit of cooking water. Stir well and remove from heat after a couple of minutes.
- Serve and garnish with the remaining salmon and the chopped parsley.
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