When European Foods Marketplace asked me to come up with an Easter recipe using some of their fantastic ingredients, of course my mind went straight to chocolate. BUT, they have so much more than great chocolate! So this recipe was created...I mean who am I to ignore the biggest cheese fridge in Australia with it's own Instagram account?
This is probably the easiest recipe I have ever come up with and it relies heavily on sourcing the best ingredients...enter European Foods Marketplace!
Great pasta, the best of cheeses, smoked Atlantic salmon, fresh dill, caviar and just a little of pasta water for the perfect sauce! Enjoy and happy Good Friday to those you who love a fish dish on that day!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 1 Pack your favourite short pasta
- water for boiling pasta
- 3 Pinches Pink Salt Flakes to salt the pasta water BUY
- 2 Shallot
- 2-3 Garlic Cloves
- dash Extra Virgin Olive Oil (EVOO) BUY
- 300 Grams smoked salmon
- Fresh Dill
- 150 Grams Mature Cheddar Cheese cubed
- 100 Grams soft Asagio cheese, cubed
- 100 Grams salty soft cheese such as Boschetto al tartufo (it has truffles) but you could use a feta or a stracchino
- Black Pepper to taste
- Cream as required BUY
- Black caviar to garnish
- lemon wedges to serve
Preheat the oven to 170°C.
Bring the water to the boil in a large pot, adding the salt once the water is rolling.
Add the pasta and cook according to the directions on the packet.
Meanwhile, dice the shallots and crush the garlic.
Heat the EVOO in a shallow pan, and fry the shallots and garlic until fragrant and just browning. Add two ladles of the hot pasta water to the pan to deglaze.
Tip this mixture into a casserole dish, add the pasta.
Grate all the cheeses in the Thermomix bowl 15 sec/speed 10. Stir through the hot pasta. Season with pepper and drizzle generously with cream. Cover with foil and bake 15 minutes.
Remove the foil and stir through the salmon, breaking up the salmon as you go. Add plenty of dill at the same time.
Serve immediately with more dill for garnish, a small spoon of caviar and lemon wedges on the side.