Thursday, December 16, 2010

Before the Feast.

Orecchiette with salmon and spinach in cream sauce.

Start by melting two anchovy fillets   in two tablespoons of olive oil.

Add chopped celery, onions, garlic, mushrooms and broccolini and cook until soft and amalgamated.

Cook slowly, scraping often.  When soft, add 2T of apple cider vinegar to deg laze the pan, then a Tablespoon of flour and 1/4 C of chicken stock.

Add 3/4 cup of cream and cook it slowly to reduce.

Add 2C cooked salmon, flaked, and 2C of baby spinach.  Season with salt and pepper.

Add cooked orecchiette, 1/2 C of Parmesan cheese, and additional spinach.

Serve with more cheese, and a crispy salad.


Note: orecchiette can be made fresh too!


  1. You can use tuna too, or canned salmon. It's a quick meal to put together and with the addition of spinach and broccolini, you have a complete meal with lots of great fiber.

  2. I will try this recipe. I have recently discovered the magic of starting with a couple of anchovey fillets to add complexity to your dish! thanks!

  3. mmmm...have actually been wanting a good salmon recipe with pasta!

  4. Diana, this will remind you of the old-fashioned tuna casserole, only updated and with Italian touches.

    Happy Holidays!
    Early next week, a couple of sweet treats from my Italian childhood.

  5. Ciao Rosaria che piacere incontrare te e il tuo blog... ricambio volentieri la visita ;-)
    a presto, un abbraccio dall'Italia.
    buon fine settimana. :))))

  6. Just made this tonight, and it's really delicious!