After attending a recent cooking demonstration with Valli, I was inspired to make this dish, particularly because Pete and I are currently obsessed with making dishes containing orecchiette. It usually finds its way onto our Sunday lunch menu here at home.
This recipe turned out exactly as it promised - it was fresh and absolutely stunning.
Orecchiette with Hot-Smoked Salmon, Peas & Beurre Blanc Sauce
400g orecchiette or other short dried pasta
1/3 cup (80ml) white wine
1/3 cup (80ml) white wine vinegar
2 eschalots, finely chopped
175g chilled unsalted butter
1 cup frozen peas
250g hot-smoked salmon or trout fillets, skin removed, flaked
2 tbs thickened cream
2 tbs chopped dill, plus extra sprigs to serve
( We also served ours with some very finely grated Parmesan and cracked pepper)
cook pasta in a saucepan of salted water according to packet instructions. Drain and reserve about 1/4 cup of cooking liquid.
Meanwhile, to make beurre blanc sauce, place wine, vinegar and eschalot in a saucepan over medium-low heat. Cook for 3-4 minutes until liquid has been reduced to about 1 tbs. Whisking constantly, add the butter, 1 piece at a time, until mixture is thick. Remove from heat, cover and keep warm.
Blanch peas in boiling salted water for 1 minute. Drain and refresh under cold running water.
Combine pasta with the sauce in a large serving bowl, adding a little of the reserved cooking liquid to loosen, if necessary. Add peas, salmon, cream and dill and gently toss to combine.
Serve with the extra dill.
Finely grated Parmesan and cracked pepper ( optional)