Concigliette with mascarpone cheese and salmon
4 servings
35 minutes
Conchiglie with mascarpone and salmon is a refined dish of European cuisine that combines the tenderness of creamy sauce with the subtle aroma of smoked salmon. Inspired by Italian pasta traditions, this recipe highlights the creamy texture of mascarpone, perfectly complemented by the light acidity of lemon juice and an exquisite hint of white wine. Shallots sautéed in butter add depth of flavor, while fresh dill provides freshness. The conchiglie, resembling sea shells, carefully hold the velvety sauce, creating a perfect blend of flavors and textures. This dish is ideal for a festive dinner or a romantic evening, offering true delight to gourmets. Serving with lemon slices and herbs makes it not only delicious but also aesthetically appealing.
1
Cut the salmon into thin strips. Rinse the lemon under running water, peel off part of the zest in a thin layer, and cut it into thin strips. Squeeze the juice from the lemon. Peel and dice the onion.
- Smoked salmon: 150 g
- Lemon: 1 piece
- Shallots: 4 pieces
2
Sauté the onion in butter until light in color. Pour in the wine and reduce by half over medium heat in an open pot. Add cheese and cook a bit more. Then add washed, coarsely chopped dill, some lemon zest, and lemon juice, and cook for another minute.
- Butter: 50 g
- Dry white wine: 0.25 l
- Mascarpone cheese: 150 g
- Dill: 1 bunch
- Lemon: 1 piece
- Lemon: 1 piece
3
Puree the sauce with a blender and season with salt and pepper to taste.
- Salt: pinch
- Ground black pepper: pinch
4
Boil the conchiglie in salted water until al dente, then drain and dry thoroughly.
- Conchiglioni pasta: 400 g
5
Place the conchiglie on plates, drizzle with sauce, and sprinkle with salmon and lemon zest. Garnish with lemon wedges and dill.
- Smoked salmon: 150 g
- Lemon: 1 piece
- Dill: 1 bunch