Pasticcio di Penne e Salmone Affumicato

Baked Penne and Smoked Salmon

Preparation info
  • Serves


    as a first course
    • Difficulty


    • 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.


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


  1. Preheat the oven to Gas Mark 6/200°C/400°F.
  2. 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.
  3. Cook the pasta