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Citrus-Scented Pappardelle with Slow-Roasted Salmon (and an Italian G&T!)

For the Italian G&T...

2 ounces Malfy Gin Con Limone

½ ounce campari

½ ounce sweet vermouth

4 ounces tonic water

A sprig of rosemary and/or lemon peel, for garnish (optional)


In a glass filled with ice, combine the Malfy Gin Con Limone, campari, and sweet vermouth. Top with tonic water and garnish as desired. Saluti!


For the pasta dough...

300 grams ‘00’ or all-purpose flour

50 grams semola rimacinata or semolina flour

1 large orange

2 large lemons

200 grams egg, about 3 whole eggs and 1-2 yolks (depending on egg size)

  1. Zest the orange and lemons very finely using a microplane⁠—you should have about 2 tablespoons of zest total. Combine the flours and zest in a large bowl and stir to combine. With your fingers, massage a bit of the zest into the flour to bring out the oils.

  2. If making the dough by hand, follow “the well method” and knead vigorously until smooth, about 10 minutes.

  3. If making the dough in a food processor, add the flours, zest, and eggs to the bowl with the steel blade attachment. Pulse until the mixture resembles pearled couscous, then transfer it to a flat surface and knead until smooth, about 5-10 minutes.

  4. Wrap the dough tightly in plastic and allow it to rest at room temperature for about 30 minutes.


For the salmon...

1lb salmon fillet

1 orange

1 lemon

1 small fennel bulb, or ½ large fennel bulb

A few sprigs of dill (optional)

⅓ cup olive oil

3 tablespoons butter

Salt and pepper

  1. Preheat the oven to 275°F.

  2. Thinly slice the orange, lemon, and fennel. Toss in a bowl with the dill (optional), olive oil, salt, and pepper to coat. Line the bottom of a baking dish with slices of citrus, fennel, and the dill.

  3. Season the salmon with a generous amount of salt and pepper on all sides. Lay the fillet on top of the aromatics, then pour the olive oil on top.

  4. Roast under the fish is cooked through and very tender, about 45 minutes (though check every so often). To speed up the process, increase the oven temperature to 300°F and reduce the cooking time. In the meantime, make the pappardelle.

  5. When the salmon is almost done, cut the butter into small pieces and dot it over the fish. Return to the oven and, once cooked through to your liking and cooled slightly, flake the fish with a fork into bite-sized pieces. Set aside.


For the pappardelle...

  1. Cut off about a third of the dough and return the rest to its wrapping. Roll the dough out into a semi-thin sheet, about setting 5 or 6 on my Marcato and Kitchen Aid.

  2. Cut the sheet into about 9-inch-long sections. Dust the surface of each piece on both sides with a bit of flour, then cut it into wide strips.

  3. Place the strips on a semolina-lined baking tray; if stacking the strips on top of each other, add another light layer of semolina between them so they don’t stick together.

  4. Repeat with the remaining dough!


To finish...

½ cup salted butter (or a generous drizzle of olive oil)

8 ounces crème fraîche or full-fat sour cream

Tender herbs such a dill, mint, and/or fennel fronds

Extra-virgin olive oil

Salt and pepper

  1. Bring a large pot of water to a boil.

  2. Add the crème fraîche or sour cream to a bowl and season to taste with salt, pepper, and a drizzle of olive oil. Spread the mixture on the bottom of a serving platter or individual bowls, and spoon a bit of the citrusy olive oil/butter sauce from the bottom of the salmon baking dish on top.

  3. Add a generous amount of salt to the water and, after a few seconds, follow with the pasta, which will take about 3 minutes to cook, depending on thickness and personal preference.

  4. As the pasta cooks, melt the butter in a large saute pan over medium-high heat. Ladle a small amount of pasta water into the butter and stir vigorously to emulsify. (Alternatively, you can substitute the butter by adding a generous coating of olive oil and a pinch of flaky salt to the cooked pasta once it’s done.)

  5. Transfer the pasta directly to the butter sauce and toss to coat. Serve on top of the crème fraîche, along with salmon pieces, juices, additional citrus zest, black pepper, and herbs. Cheers!


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