Penne with Smoked Salmon and Seared Chicory

Penne with smoked salmon and seared chicory is a delicious encounter between the robust taste of salmon and the slightly bitter chicory. Here is the recipe to prepare this dish.

Ingredients

• 320 g of ridged penne
• 200 g of smoked salmon
• 1 head of chicory
• 2 cloves of garlic
• Extra virgin olive oil as needed
• Salt as needed
• Black pepper as needed
• A pinch of chili pepper (optional)
• Lemon juice
• A handful of grated Parmesan cheese (optional)
• A glass of dry white wine (optional)

Preparation

1. Begin by cleaning the chicory, removing the harder part of the head and rinsing it well under running water. Then, roughly chop it.

2. Bring a large amount of salted water to a boil in a pot, and when it boils, cook the penne until the desired degree of doneness (al dente is ideal).

3. Meanwhile, in a large skillet heat a drizzle of extra virgin olive oil with the peeled garlic cloves. When the garlic turns golden, remove it and add the chicory, seasoning lightly with salt.

4. Sear the chicory for a few minutes until it becomes slightly soft. If desired, you can add a glass of white wine and let the alcohol evaporate to enhance the flavor.

5. Cut the smoked salmon into strips and add it to the pan with the chicory, stirring gently for a few minutes. If you like a spicy note, you can add a pinch of chili pepper.

6. Drain the penne al dente and pour them into the pan with the salmon and chicory. Toss together to blend the flavors.

7. Adjust the salt and pepper, and if you like, you can squeeze a bit of lemon juice over the dish for a note of freshness.

8. Serve hot, with a sprinkling of grated Parmesan cheese if desired.

Curiosity

The combination of pasta and smoked salmon has become a classic of contemporary cuisine, although it is not of Italian origin. Nonetheless, the use of chicory roots it in Italian taste, which loves contrasts between intense flavors and bitter notes.