In some Italian regions, pasta is sometimes cooked risotto-style, by slowly adding hot stock. This adds creaminess and flavor to the preparation without adding any extra fats!
Risotto Style Pasta with Salmon
Servings
4 Servings
Ingredients
- 1 shallot
- 1 small carrot julienned
- 2 leeks finely sliced
- 1 1/2 pounds salmon no skin, cut into small cubes
- 1/2 cup dry white wine
- 1/2 tablespoon curry
- 2 quarts home-made fish stock or vegetable stock, such as MANISHEWTIZ
- 1 package 1 lb. short pasta, like gnocchetti sardi, orecchiette, penne, or ditalini
- 1 tablespoon butter optional for dairy preparation
- 2 tablespoons toasted sesame seeds
Instructions
- Heat 4 or 5 tablespoons oil in a large enameled cast-iron or non-stick pot.
- Add the minced shallot and cook for 2 minutes. Add the julienned carrot and the finely sliced leeks, and cook for 2 minutes. Add the cubed salmon and sauté’ for 2 more minutes.
- Pour in the wine and allow it to evaporate on high heat. Lower the heat, add 1/2 tablespoon curry, and season with salt and pepper. Remove the fish and vegetables from the pot and set aside, but don’t wash the pot yet.
- In the meantime, place the stock in a separate stainless steel stockpot, and when it boils add the pasta. Cook it for 1/3 of the time recommended on the package.
- Drain the pasta with a slotted spoon, transferring it into the pot with the fish and vegetables, on low heat.
- Keep the stock on a burner and start adding the stock to the pasta, two or three ladles full at a time. Cook on low on low heat, stirring occasionally and adding more stock every 3 minutes or when needed, as if you were making risotto.
- When the pasta is ALMOST cooked, add the salmon and cook for 1 or 2 more minutes. Turn off the heat and if making a dairy meal, add 1 tablespoon butter.
- Adjust the salt and pepper, and allow to rest, covered, for a couple of minutes.
- Serve sprinkled with the sesame seeds.
- NOTE: If choosing a very small quick-cook type of pasta such as ditalini, no need to pre-boil the pasta in the broth, just cook from the start risotto-style in the first pot. You can make many variations of this risotto-style pasta, using fish or meat, combined with fresh, seasonal vegetables you love.
- Recipe published in JOY of KOSHER with Jamie Geller Magazine Shavuot 2015 SUBSCRIBE NOW
Maybe cumin would work
We are not curry lovers. what spice would you recommend to use as a substitute?
Sorry about that, seems like there were supposed to be two options. One is to dice the fish and add first or the second option is to thinly slice and add at the end.
It’s different from overcooking, it’s a slow-cooking method that allows more starch to be released to create a creamy result
This recipe sounds yummy but the directions are very confusing. Steps 3, 5, and 7 all seem to contradict each other. Please advise or rewrite. Thanks.
so in a way this is overcooking the pasta?