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Risoni with Smoked Salmon
Risoni is made from durum wheat semolina, a classic Italian pasta, in the shape of rice grains. Risoni is ideal for warm or cold salads. For a variation try smoked chicken instead of smoked salmon
Ingredients
500g dried Risoni pasta
360g smoked salmon portions
1 tablespoon olive oil
1 small bunch spinach, trimmed, coarsely chopped
1 garlic clove, crushed
3 teaspoons finely grated lemon rind
1/4 cup fresh lemon juice
2 spring onions, trimmed, thinly sliced
200g ricotta, crumbled
Salt and pepper to taste
Preparation
Cook the pasta in a large saucepan of salted boiling water until al dente.
(Al dente translated means 'to the bite', referring to the need to offer resistance to the bite, but cooked through.)
Drain and return to the pan.
Add the salmon, oil, spinach, garlic, lemon rind, lemon juice and spring onions to the pasta.
Toss until well combined.
Divide the risoni mixture among serving bowls.
Top with ricotta.
Season with salt and pepper.
Serves 6
Preparation and Cooking take 20 minutes
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