- 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
- 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
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
- 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.
- 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.
- 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.
- Grease a round baking dish, 25cm diameter. Tip in the pasta mixture, cover with the remaining béchamel and scatter over the remaining fontina.
- 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.