Pasticcio di Penne e Salmone Affumicato

Name: Pasticcio di Penne e Salmone Affumicato (Baked Penne and Smoked Salmon)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: Serves 5 as a first course, or 4 as a main course
Cuisine: Italian
Ingredients: a pinch of grated nutmeg; 50 g (2 oz) parmesan cheese, grated; 50 g (2 oz) unsalted butter; 375 g (12 oz) penne or rigatoni; 600 ml (1 pint) béchamel sauce; 2-3 tablespoons fine dried breadcrumbs, depending on size of dish; 50 g (2 oz) Gruyère cheese, sliced thinly; 200 g (7 oz) smoked salmon, cut into strips

Baked Penne and Smoked Salmon

Preparation info

Serves
5
as a first course

Difficulty
Medium
Ready in
45 min

Appears in

Pasta-lover's Cookbook

By Anna Del Conte

Published 1994

About

The origins of this pasticcio (baked dish) have been attributed to the chef of Tsar Nicholas II. Imperial or not, it is an excellent dish which is also extremely simple to make. It can be made quite successfully one or two days in advance and kept, covered, in the fridge.

Ingredients

50 g (2 oz) parmesan cheese, grated
a pinch of grated nutmeg

Europe
Italy
Fish course
Pescatarian
Pasta
Mediterranean

Method

Preheat the oven to Gas Mark 6/200°C/400°F.
Stir the parmesan and nutmeg into the béchamel sauce and keep it warm over a very low heat. Put a circle of greased greaseproof paper on top of the sauce to prevent a skin from forming.
Cook the pasta