Smoked Salmon Penne
Light and gluten-free version of an evergreen classic.
Servings Preparation Time
2persons 30minutes
Servings Preparation Time
2persons 30minutes
Ingredients
  • 180g De Tacchi gluten free Maranello Corn Penne
  • 60g Smoked salmon
  • Parsley
  • Salt
Gluten-free bechamel
  • 20g Rice FlourIt’s also possible to use corn or potato starch
  • 25g Butter
  • 300ml Milk
Instructions
Bechamel
  1. 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.
  2. Continue to mix until a homogeneous mixture is obtained. Add a little salt and then remove from the heat.
  3. Transfer the obtained mixture into a larger pan.
Pasta
  1. 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.
  2. Cut the salmon into small pieces and chop the parsley.
  3. Cook the pasta for 7-8 minutes, then drain it taking care to keep some cooking water.
  4. 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.
  5. Serve and garnish with the remaining salmon and the chopped parsley.
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