Penne with Smoked Salmon and Sautéed Chicory
Category: Main Dishes
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Gluten-Free Penne Rigate | 380g |
| Smoked Salmon | 250g |
| Chicory | 400g |
| Fine Salt | To taste |
| Black Pepper | To taste |
| Fresh Chili Pepper | 3g |
| White Wine | 20g |
| Garlic | 1 clove |
Instructions:
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Prepare the Chicory:
Begin by cleaning the chicory. Remove the base of the head and then place the chicory in a colander. Rinse it thoroughly under running water, ensuring it is clean and free of dirt. Once washed, set it aside to drain.
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Prepare the Chili and Garlic:
While the chicory is draining, take the fresh chili pepper and cut it lengthwise to remove the seeds and stem. Set it aside. Next, peel the garlic and leave it whole. This will allow it to infuse the oil without overpowering the dish. -
Sauté the Chicory:
Heat a bit of olive oil in a pan. Once hot, add the garlic clove and sauté it until golden and fragrant. Then, add the chicory to the pan and sauté it over medium-high heat for about a minute. Season with salt and pepper, adjusting the taste as you go. Once the chicory has started to soften, pour in the white wine to deglaze the pan. Let the wine cook off for a couple of minutes. -
Cook the Pasta:
Meanwhile, bring a large pot of salted water to a boil. Once boiling, add the gluten-free penne and cook according to the package instructions, usually around 10-12 minutes, until al dente. -
Prepare the Smoked Salmon:
While the pasta is cooking, take the smoked salmon and place it on a cutting board. Slice it into thick strips. Heat a little oil in a separate pan, and when it’s hot, add the salmon slices. Quickly sear them on each side for about 1-2 minutes, just until they are slightly crispy on the outside but still tender on the inside. -
Combine Everything:
When the pasta is ready, drain it and add it directly to the pan with the chicory. Toss to combine, letting the flavors meld together. Gently fold in the seared smoked salmon and allow everything to heat through. -
Serve:
Once everything is well combined, plate your penne with smoked salmon and sautéed chicory. Garnish with additional black pepper or chili if desired for an extra kick. Serve hot and enjoy!
Tips:
- For an added depth of flavor, consider adding a squeeze of lemon juice or a sprinkle of fresh herbs like parsley or dill.
- This dish is naturally gluten-free, but be sure to check your smoked salmon for any hidden gluten ingredients if you have sensitivities.
- You can replace white wine with vegetable broth if you prefer a non-alcoholic version.
Enjoy this simple yet elegant dish with the smokiness of the salmon and the earthy bitterness of the chicory for a unique and satisfying meal!
