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Description
This recipe was inspired by a dish in a small restaurant in Stresa, northern Italy: Il Vicoletto. The restaurant served paccheri stuffed with scallops and covered in fresh cream and gorgonzola cheese…
It makes for a heavy but fulfilling, flavourful and creative meal sure to help you get through the cold winter evenings.
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Ingredients
US|METRIC
8 SERVINGS
- 500 grams paccheri
- 200 grams portobello mushrooms (chopped in fourths/eighths)
- 1/2 onion (peeled and finely chopped)
- 100 grams padano (gran, or parmigiano-reggiano)
- 4 cloves garlic (peeled and finely chopped)
- 750 grams salmon fillet (fresh)
- 1 cup chopped parsley
- salt (to your liking)
- pepper (to your liking)
- 1 cup olive oil
- 2 bay leaves
- 2 Tbsp. plain flour
- 200 mL sour cream
- 10 grams unsalted butter
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Directions
- Boil water in a deep pan with olive oil, pepper, salt and bay leaves, and cook the paccheri al dente (approx. 1.5min less than the time stated on the packaging). Drain the pasta and cover to keep hot. Pre-heat your oven to 180C (360F).
- While the pasta is boiling, heat olive oil on a skillet and fry the salmon fillet, shredding it using the spatula the whole time. Make sure that the salmon remains a little pink. Add garlic, salt or pepper to your liking as you fry. This should not take longer than 5min.
- When the salmon is done, place into a large deep-bottomed plate and shred some more, adding the chopped parsley in. Cover with a towel to keep warm.
NutritionView More
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790Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories790Calories from Fat420 |
| % DAILY VALUE |
| Total Fat47g72% |
| Saturated Fat10g50% |
| Trans Fat |
| Cholesterol65mg22% |
| Sodium180mg8% |
| Potassium690mg20% |
| Protein29g |
| Calories from Fat420 |
| % DAILY VALUE |
| Total Carbohydrate62g21% |
| Dietary Fiber3g12% |
| Sugars4g |
| Vitamin A15% |
| Vitamin C25% |
| Calcium8% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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