Italian
Penne al Salmone
by Chef Max Mariola · 1.1M subscribers on YouTube
A classic Italian pasta dish with smoked salmon, butter, and chives. In this version by Chef Max Mariola, paccheri pasta is used instead of penne, and the sauce is enriched with Scotch whisky, following the recipe of Michelin-starred chef Fulvio Pierangelini.
- Difficulty
- medium
Ingredients
7 items- PaccheriOriginally penne, but paccheri are used in this version
- Smoked SalmonSmoked salmon, preferably 'coda nera' quality, cut into pieces
- ButterCold butter from the fridge, high quality
- Whisky(optional) — Optional; substitute with water if you prefer
- ChivesFresh chives, cut into small rings
- 2 tbspCoarse SaltFor the pasta water
- Black PepperFreshly ground black pepper, to taste
Method
- Bring a large pot of water to a boil, add 2 tablespoons of coarse salt, and cook the paccheri pasta for 14–15 minutes until al dente (slightly white core).
- While the pasta cooks, select the green stems of the chives and cut them into small rounds without crushing them.
- Cut the smoked salmon into pieces that will fit inside the paccheri, about 5–6 per plate.
- In a separate pan, pour enough whisky to just cover the bottom and bring to a boil. Add cold butter in chunks, reduce heat to low, and stir constantly to create a smooth, thick emulsion (butter-whisky cream). Remove from heat when the sauce is thick and creamy.
- Drain the pasta while still hot.
- Immediately stuff each pacchero with a piece of salmon.
- Arrange the stuffed paccheri on a plate, spoon the butter-whisky sauce over them.
- Garnish with the chive rounds and freshly ground black pepper.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
