Pennette gratinate al salmone affumicato, fontina e piselli
Pasta Bake with Smoked Salmon, Fontina & Peas

About This Recipe

Are you looking for a delicious salmon recipe with a difference? If you are, you’ve found it! Here’s my pasta bake with smoked salmon, fontina & peas for you to enjoy.

This is a fantastic way to use smoked salmon, and many people who don’t generally like fsh – such as my wife – love this recipe. If the béchamel and pasta are hot you can just pop the dish under the grill until the cheese melts, as I’ve done here. If you want to make it ahead, prepare up to the end of step 4 then reheat the dish in a preheated oven (200°C/gas mark 6) for 20–25 minutes. If you prefer, use smoked trout instead of salmon.

TwitterFacebook

4

Serves

12

Ingredients

Salmon

Main Ingredient

Pasta Recipes

Type

Ingredients

Pasta Bake

  • 300g dried pennette rigate
  • 150g smoked salmon, cut into thin strips
  • 150g frozen peas, defrosted
  • 3 tablespoons snipped fresh chives
  • 150g Fontina cheese, rind removed & cut into small pieces
  • Butter for greasing

Béchamel Sauce

  • 50g salted butter
  • 50g plain flour
  • 500ml full fat milk
  • 1 pinch freshly grated nutmeg
  • Half a teaspoon smoked sweet paprika
  • Salt & white pepper to taste

Weight Converter

Found in This Book

Feast your eyes on the finest pasta bake with smoked salmon, fontina & peas! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

  1. First make the béchamel sauce. Melt the butter in a medium saucepan over a medium heat until foaming. Add the four and cook for 1–2 minutes or until pale golden, stirring continuously.
  2. Start adding the milk a little at a time, whisking constantly and waiting for it to be incorporated before adding more. Bring to the boil then reduce the heat and simmer gently for 5–10 minutes, whisking occasionally, until thickened and smooth. Add the nutmeg and paprika and season with salt and pepper. Remove from the heat and set aside to cool slightly.
  3. Cook the pennette in a large pan of boiling, salted water until al dente. Drain thoroughly and tip it into a large bowl. Add the smoked salmon, peas and chives, and half each of the fontina and the béchamel. Stir to combine. Preheat the grill to medium.
  4. Grease a round baking dish, 25cm diameter. Tip in the pasta mixture, cover with the remaining béchamel and scatter over the remaining fontina.
  5. Place the dish under the grill and cook for 5 minutes or until golden. Leave to rest for about 5 minutes, then serve.

Once you’re done, simply sit back and enjoy your pasta bake with smoked salmon, fontina & peas and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Pasta with Rabbit Ragu

View Recipe

Next Recipe

Ravioli filled with Smoked Salmon & Ricotta

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Pollo MargheritaChicken Breasts with Cherry Tomatoes, Mozzarella and Basil

I’m from Naples, the city that invented pizza, and I’ve been brought up with them all my life. There is nothing quite like a freshly cooked Margherita pizza. I love the flavour so much that I have copied the ingredients and added them to this chicken recipe to give me that Italian kick I sometimes crave. It is important not to use buffalo mozzarella for this recipe as it is very milky and releases...

4

Serves

7

Ingredients

Cheese

Main Ingredient
View Recipe

Zuppa di Cipolle e PancettaOnion, Tomato and Pancetta Soup

By far – and I really mean by far – this has to be my favourite soup recipe in any of my books. If you like onion soup, this is so much more – in fact, I don’t know anyone who has tried it and not loved it. I think you will be amazed at the flavour combinations. Make sure it is always served hot. It will keep refrigerated for 48 hours, but remember, like most soups, it can be reheated only...

4

Serves

9

Ingredients

Pork

Main Ingredient
View Recipe

Orecchiette con cime di rapeOrecchiette with Broccoli, Garlic and Chilli

I grew up eating orecchiette, the typical pasta shape of Puglia. The name translates as 'little ears', which is exactly what the shape resembles. Italian grandmothers traditionally make the pasta by hand, shaping it while having a good old chat. The hollow in the little ears perfectly entraps whatever sauce they are served with.

4

Serves

9

Ingredients

Vegetables

Main Ingredient
View Recipe

Linguine with tinned tuna, olives and chilliLinguine al tonno

Without doubt this has to be one of my father’s favourite pasta dishes. I remember when I used to live with him it was a must-have dish at least once a week but not always with the same shape of pasta. Please make sure that you never use tuna in brine for this recipe and if you like you can add some capers to the sauce.

4

Serves

10

Ingredients

Tuna

Main Ingredient
View Recipe

My Mother’s LasagneLasagne di Mamma

This recipe has been handed down in the D’Acampo family for many generations, though I call it ‘Lasagne di Mamma’ because my mother taught it to my sister and me when we were about  11 years old . It's a great tradition that my wife will pass on to our own children. Allowing the dish to rest for a good 10 minutes before serving allows the layers to firm up slightly and become easier to cut neatly.

8

Serves

18

Ingredients

Beef

Main Ingredient
View Recipe

Tagliatelle PrimaveraSpicy Tagliatelle With Peppers, Courgettes, Red Onions And Thyme

I never want to hear from anyone that it's hard to cook for a vegetarian. I know if you are a meat lover it can be annoying but there are some amazing pasta dishes out there that you can cook and this is one of them. Peppers, courgettes and onions are a great combination of vegetables and with a small punch of chilli, make this meal delicious. You can substitute fettuccine instead of tagliatelle if...

4

Serves

9

Ingredients

Vegetables

Main Ingredient
View Recipe