Casarecce with Salmon and Asparagus

Casarecce with Salmon and Asparagus Recipe - Italian Cuisine

Region / culture: Italy | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Casarecce with Salmon and Asparagus is a delicious and satisfying pasta dish that combines the rich flavors of salmon with the fresh crunch of asparagus. This recipe is perfect for a special dinner or a cozy night in.

History

Casarecce is a type of pasta that originated in Sicily, Italy. The name "casarecce" means "homemade" in Italian, and this pasta is known for its twisted shape that is perfect for holding onto sauces. The addition of salmon and asparagus to this classic pasta dish adds a modern twist and creates a flavorful and nutritious meal.

Ingredients

0.5 lb (227 g) cooked salmon or arctic char (poached, roasted, grilled, pan-seared, smoked--your choice)
2 tbsp olive oil
1 small yellow onion, thinly sliced
1 small bunch thin asparagus, cut into 1 inch pieces
5 eggs, beaten
2 tbsp milk or cream
0.25 cup freshly grated parmigiano-reggiano
1 lb (454 g) casarecce pasta
coarse salt and freshly ground black pepper

How to prepare

Flake the fish using a fork or your fingers and set it aside.
Bring a large pot of salted water to a rolling boil.
Heat the olive oil in a sauté pan over medium heat. Add the onions and cook them until they begin to soften, which should take about 2 minutes. Add the asparagus and sauté for 3 to 5 minutes, or until the asparagus is just tender.
In a large mixing bowl, whisk together the eggs, milk, and cheese. Place the bowl next to the sink for easy access after draining the pasta.
Add the pasta to the boiling water and cook until it is al dente. Drain the pasta, shaking it firmly 2 or 3 times to remove excess water. Immediately transfer the pasta to the mixing bowl with the egg mixture. Toss the pasta constantly for about 30 seconds, ensuring that all of the pasta is coated with the thickening sauce. Gently fold in the flakes of fish.
Season with salt and pepper to taste. Serve with additional Parmigiano-Reggiano, if desired.

Variations

Substitute smoked salmon for cooked salmon for a different flavor profile.
Add cherry tomatoes or sun-dried tomatoes for a burst of sweetness.
Use different types of cheese, such as pecorino or gruyere, for a unique twist.

Cooking Tips & Tricks

Be sure to cook the pasta al dente to ensure that it maintains its texture and doesn't become mushy.

- When flaking the fish, be gentle to avoid breaking it into small pieces.

- Toss the pasta constantly in the egg mixture to ensure that it is evenly coated and creates a creamy sauce.

- Season the dish with salt and pepper to taste, and serve with additional Parmigiano-Reggiano for added flavor.

Serving Suggestions

Serve Casarecce with Salmon and Asparagus with a side salad or crusty bread for a complete meal. Pair with a glass of white wine for a perfect dining experience.

Cooking Techniques

Poach, roast, grill, pan-sear, or smoke the salmon for different flavor profiles.

- Blanch the asparagus before sautéing for a vibrant green color and crisp texture.

Ingredient Substitutions

Use any type of pasta in place of casarecce, such as penne or spaghetti.

- Substitute green beans or broccoli for the asparagus.

- Use any type of cheese in place of Parmigiano-Reggiano, such as cheddar or mozzarella.

Make Ahead Tips

Prepare the egg mixture and cook the salmon ahead of time to save time on the day of serving. Store in the refrigerator until ready to use.

Presentation Ideas

Garnish the dish with fresh herbs, such as parsley or basil, for a pop of color. Serve in individual bowls or on a platter for a beautiful presentation.

Pairing Recommendations

Pair Casarecce with Salmon and Asparagus with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio. For a non-alcoholic option, serve with sparkling water with a splash of lemon.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

The calories per serving of Casarecce with Salmon and Asparagus will vary depending on portion size and ingredients used. On average, a serving of this dish contains approximately 400-500 calories.

Carbohydrates

The carbohydrates in this dish primarily come from the pasta and asparagus. Carbohydrates provide energy for the body and are essential for overall health.

Fats

The fats in this dish come from the olive oil, salmon, and cheese. Healthy fats are important for brain function, hormone production, and overall health.

Proteins

The protein in this dish comes from the salmon and eggs. Protein is essential for building and repairing tissues in the body, and is important for overall health and wellbeing.

Vitamins and minerals

Asparagus is a good source of vitamins A, C, and K, as well as folate and potassium. Salmon is rich in omega-3 fatty acids, vitamin D, and B vitamins. These vitamins and minerals are essential for various bodily functions and overall health.

Alergens

This recipe contains fish, dairy, and eggs. It may not be suitable for those with allergies to these ingredients. Be sure to check for allergens and make substitutions as needed.

Summary

Casarecce with Salmon and Asparagus is a nutritious and balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals. It is a delicious and satisfying dish that can be enjoyed as part of a healthy diet.

Summary

Casarecce with Salmon and Asparagus is a flavorful and nutritious pasta dish that is perfect for a special occasion or a cozy night in. With a creamy egg sauce, tender asparagus, and flaky salmon, this dish is sure to impress. Enjoy this delicious meal with your loved ones and savor every bite.

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Casarecce with Salmon and Asparagus. It was many years ago, when I was traveling through Italy on a culinary adventure. I had always been passionate about cooking, and I was eager to learn new recipes and techniques from the locals.

One day, as I was strolling through a small village in Tuscany, I came across a charming little trattoria. The aroma of garlic and tomatoes wafted through the air, and I knew I had to stop in and sample their offerings. I was greeted warmly by the owner, a kind elderly woman named Nonna Maria. She welcomed me into her kitchen and showed me how to make one of her signature dishes - Casarecce with Salmon and Asparagus.

Nonna Maria explained that the dish was a family recipe that had been passed down through generations. She showed me how to cook the pasta al dente, how to prepare the fresh asparagus, and how to gently poach the salmon in a fragrant broth. As we cooked together, she shared stories of her childhood in the Italian countryside, and I felt like I was experiencing a piece of history right there in her kitchen.

After we finished cooking, Nonna Maria set a steaming plate of Casarecce with Salmon and Asparagus in front of me. The flavors were incredible - the tender salmon melted in my mouth, the asparagus was perfectly crisp-tender, and the pasta was coated in a light, creamy sauce that tied everything together. It was a meal that I would never forget.

As I savored each bite, Nonna Maria told me that the key to making a truly delicious dish was to use the freshest, highest quality ingredients. She showed me how to select the best salmon, how to choose the ripest tomatoes, and how to pick the perfect bunch of asparagus. She also taught me the importance of patience and attention to detail in the kitchen - qualities that I have carried with me ever since.

When it was time for me to leave the trattoria, Nonna Maria handed me a handwritten copy of the recipe for Casarecce with Salmon and Asparagus. She told me that she hoped I would share it with my own family and friends, and that I would continue to pass it down through the generations. I promised her that I would, and I thanked her for her generosity and hospitality.

Since that day in Tuscany, I have made Casarecce with Salmon and Asparagus countless times for my loved ones. Each time I cook the dish, I am transported back to Nonna Maria's kitchen, where I learned the art of Italian cooking from a true master. I always make sure to use the freshest ingredients and to cook with love and care, just as she taught me.

As I sit down to enjoy a plate of Casarecce with Salmon and Asparagus with my family, I am filled with gratitude for the experiences and memories that cooking has brought into my life. I am thankful for Nonna Maria and the lessons she imparted to me, and I am proud to continue her legacy by sharing this delicious recipe with those I hold dear.

In the end, it is not just about the food itself, but about the connections and traditions that it represents. Cooking is a way to bring people together, to create memories, and to celebrate the simple joys of life. And for that, I am forever grateful. Grazie, Nonna Maria, for showing me the true essence of Italian cuisine. And grazie for this wonderful recipe that will always hold a special place in my heart. Buon appetito!