Paccheri stuffed salmon and philadelphia with bechamel sauce flavored with ginger, delicacy at the table with a twist.
Ricetta: First Course
320 g of paccheri
150 g of salmon affumincato
200 g of Philadelphia
400 g of white sauce
chives to taste
salt to taste
bread crumbs as required
ginger to taste
For beschamel sauce
40 g of butter
40 g of flour type 00
400 ml of milk
In a bowl, mix well philadelphia previously cut into small pieces.
Combine the finely chopped chives and a pinch of salt
Leave the cream
Prepare the sauce. (see here)
Cook paccheri in boiling salted water for just 5 minutes, drain and fill with the cream of salmon obtained
Grease a baking dish and arrange the paccheri standing up with the sauce over
Sprinkle with bread crumbs and ginger, bake for about twenty minutes until the crust is formed.
For this you need to make compliments to my husband because during the preparation I did not feel well, so he cautiously help me and me lying, he followed all the instructions and prepared them in the end … he was good at it?
How the legendary Montalbano says “don’t break the cabbasisi”! here is what I said for a while when my husband asked me to give him whiskey and salmon pens …
Obviously I thought my daughter , I’d put her in a separate saucepan poor joy pasta with salmon yes, but without cream and whiskey. There is time for elaborate meals.Well this season I find them comfortable , especially at noon , they are fast and simple to make , then combined with a little fruit salad and the meal is done. In the evening you opt for grilled meat or cheese and sliced fresh (not always) .
Tonight I’m posting after a nice bike ride and after doing my daughter a dutiful trip to park.
This is a receipe that I’ve done on Sunday lunch, the place just now for time matters. I realized that I’m posting mainly pasta, but I don’t want to, seconds are too elaborate … at least pasta with fish is light.
This is very easy, very delicate and if I can afford low cost! to you: