ingredients (for one serving):
- 125g of fresh trofie (frozen ones are good too)
- smoked salmon
- half an onion
- half medium zucchiniuna
- spices and herbs as you like
- salt and virgin olive oil
essentials:
- a pan 😀
Once again we find ourselves in the typical situation where there are some remains in our refrigerator but no one forces us to eat something sad just because inside the fridge you hear the Eco. No?
The procedure for trofie with zucchini and salmon
is as always for dummies, but this I still want to explain, and I took the pictures to make it easier to the point that you won’t even have to read the steps that this time are only 3:
1. Cut all ingredients into cubes or strips and put them to cook in a frying pan, both the onion and zucchini. Together? Yes, because I don’t fry them, to keep the dish light, therefore I put a little olive oil, onion and zucchini, and add water to cook them more quickly without the oil to reach a too high temperature 🙂
Put water on for the pasta in the meantime!
Of course the taste with sauteed ingredients is different, but if you want to return to that size 44, better not add useless oil, the fats, the good ones, today are taken from the salmon (may God preserve it)
2.Once the vegetables are cooked add the salmon and cook it for a few minutes. Do not overdo it otherwise it will become very dry and you’ll have to add a lot of oil when you sautee the trofie later.
Meanwhile, the water should have begun to boil, throw in trofie, because they have a relatively short cooking time, being fresh pasta and they’ll fit the schedule we have built up.
Remember to add salt at this stage, but to taste before you do, because sometimes the salmon is perfect as it is and adds flavour to the rest of the ingredients.
3. Drain the trofie al dente, the inside needs to be a little tough, but keep the cooking water aside because we need to “risottarle” (it’s a term meaning you do the same as you do for risotto). A quick exchange of stove as a real ninja, and put the pan back on the heat, this time with the trofie and two spoonfuls of the cooking water. how much water you put is actually related to how much al dente your trofie are, mine needed to be cooked a few more time and they did it with the “sauce”.
This step is essential to obtain a well-rounded pasta with a creamy dressing, but if you feel like it, just skip this step and just mix the ingredients, it is very good all the same. Of course you need to add more oil like so. I instead just put a bit of olive oil to make it more creamy 🙂
et Voilà :
Final touch of the chef, raw parsley, directly on the plate. For a much more delicate flavour and that adds freshness to the dish. For the more sophisticated I suggest adding even more finely chopped basil leaves because with fish, tuna or salmon, the combination is great.
Wasn’t it easy?
A real walkover, doable even if you are a single that doesn’t even know how to prepare a glass of warm milk. But I assure you the taste is divine, and also if the amount is calculated well this is a complete meal, good even if you are on a diet, with a nice amount of good oils. A piece of bread, maybe a little more ‘vegetables, preferably raw, and a fruit. 🙂
I must say that I think this pasta is also good cold but I didn’t try, it was too hard to wait … hehe
Obviously, this condiment would be perfect for spaghetti, or for other kinds of short pasta such as penne and farfalle. Try it at home and let me know!
I hope you liked it
Have fun cooking
Maria