Spaghetti with Salmon and Stracciatella with Basil

Spaghetti with salmon and stracciatella with basil is a fusion of distinct Italian flavors and the delicacy of the fish.

Ingredients

• 320 g of spaghetti
• 200 g of smoked salmon
• 150 g of buffalo stracciatella
• A bunch of fresh basil
• 1 clove of garlic
• Extra virgin olive oil
• Salt
• Black pepper

Preparation

1. Bring a pot of salted water to a boil and cook the spaghetti following the package instructions for al dente.
2. Meanwhile, gently fry the garlic clove in the extra virgin olive oil in a large pan. Once the garlic is golden, remove it from the pan.
3. Add the smoked salmon cut into strips to the pan and sauté for a couple of minutes over medium-low heat.
4. Once ready, drain the spaghetti making sure to save some of the cooking water.
5. Add the spaghetti to the pan with the salmon and, if necessary, add some of the reserved cooking water to achieve a creamy consistency.
6. Stir everything over low heat and season with salt and pepper.
7. Turn off the heat and add the buffalo stracciatella in pieces and the hand-torn basil leaves, gently stirring to incorporate.
8. Serve immediately, finishing with a raw drizzle of extra virgin olive oil.

Curiosity

The buffalo stracciatella adds creaminess and freshness to the dish that wonderfully complements the saltiness of the smoked salmon. This cheese is typical of the dairy tradition in Puglia and is produced by shredding the spun paste of mozzarella and blending it with cream. Its use in this dish is a clear example of how Italian cuisine skillfully balances ingredients from land and sea.