Sitting here with a nice glass of wine, going over a busy day and decided to take this moment to write a new blog! I really start to enjoy my new hobby. It’s just a little challenge to find the time to write. Last weekend we’ve celebrated Sint Nicholas and we had to write poems, get presents and made a bit of fun of each other therefore I didn’t have that much time to write a new blog but we’ve had a very nice weekend and I got really spoiled with nice an new stuff for in and around the kitchen. The only downside now is that I have to spend the coming weekend to clean and sort out my kitchen to find space for all my new stuff.
I think it’s time again for a new and easy pasta recipe! This one is very easy to prepare so ideal after a long working day. I’ve tried it in all different ways; with and without vegetables, with and without mushrooms but I think that the complete recipe is the best with everything in it!
Ingredients for 4 pers.:
- 200 gr salmon
- 200 gr pasta flour
- 2 eggs
- 300 gr spinach leaves
- 250 gr mushrooms
- 100 ml crème fraiche
- ½ onion
- ½ red chili pepper
- Juice of ½ of a lemon
- salt and pepper
- olive oil
How to prepare it:
Start with the pasta dough, put the flour, the eggs and a bit of salt in the processor and let it run.
Once you see that the dough gets attached to each other and you can create a nice and bit sticky ball from it, just knead it a bit more with your hands and put it in a small bowl, cover it with some kitchen wipes and put it in the fridge.
If you are using dried pasta, please start with putting a pan filled with water on the stove, since dried pasta needs to cook longer, you have to add it as soon as you start with the sauce as well.
Cut the mushrooms into slices, cut the spinach leaves a bit smaller as well (it will reduce a lot when you start to cook it). Cut the salmon into smaller pieces as well, it doesn’t need to look good as it will fall apart once you heat it up. Chop the onion and the red pepper. Squeeze the lemon. Get everything ready to go once you start cooking.
Take the dough out of your fridge. Put some flour on your countertop. Roll out the pasta (use a clean area in your kitchen where you have enough space), once your pasta is thin enough you start pulling it through the pasta machine, I always to this like 3 times before getting it into the shape I want it. For this dish I always make tagliatelle, so once it’s thin enough, I’ll take it through the tagliatelle shaper. Now you put it on your dry rack (TIP!!) and repeat this for all other dough pieces as well.
Now you can start cooking. Put two pans on your stove; one pan with water for the pasta and a frying pan for the sauce. If you are using dried pasta you can add it to the boiling water already.
Put some olive oil in your frying pan, once the oil is hot you can fritter the onions and the pepper. Add the mushrooms after about 2 minutes and fry them for 5 minutes. After that you add the salmon. Fry everything well until the color of the salmon changes. Add the lemon juice and the first batch of the spinach. As mentioned the spinach will decrease in volume so you will end up with a lot less then you might expect. Don’t add everything at once but in smaller batches so it fits in your pan.
Once the water is boiling add a decent amount of salt and some olive oil to the water and add your pasta. The pasta only needs to boil for about 4 minutes.
The moment that all the spinach is added, you can also add the crème fraiche, slowly heat up the sauce and stir the crème fraiche through the salmon, mushrooms and spinach. Taste the sauce to see if you need to add some pepper, I do always like to add a bit. Salt shouldn’t be necessary since the salmon is very salty as well.
If the taste is good, it’s time to eat! Rinse down the pasta and start scooping!
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