Rigatoni with salmon in tomato and robiola cream
very easy
50 mins
50 mins
Ingredients
- 300 g ripe tomatoes
- 1 TEASPOON + 1 tablespoon of olive oil
- 300 g Robiola (Italian cream cheese)
- 2 TABLESPOONS Sambal Oelek
- 7-10 Tbsp salt, sea salt, pepper
- 2 small onions
- 2 Leek sticks (leek)
- 2 Carrots
- 100 g Parmesan (piece)
- 400 g Rigatoni pasta
- 300 g Salmon fillet (without skin)
- 8 raw king prawns (with shell; without skin)
- 100 g Butter
Directions
- 1
Scald the tomatoes with hot water and rinse with cold water. Scratch them crosswise, peel the skin. Dice the tomatoes. Heat 1 tsp. oil. Steam the tomatoes for about 10 minutes while stirring until a sauce is formed.
- 2
Stir in cream cheese and Sambal Oelek.
- 3
Bring 3-4 l salt water (approx. 1 teaspoon salt per litre) to the boil. Peel and finely dice onions. Clean and wash the leek and cut into rings of approx. 1⁄2 cm width. Peel, wash and cut carrots into very fine strips.
- 4
Chop the parmesan into shavings.
- 5
Cook the pasta in boiling salted water according to the instructions on the packet. Rinse the salmon briefly, dab dry and dice coarsely. Peel the prawns, make a longitudinal incision in the back and remove the dark gut.
- 6
Wash the shrimps and pat them dry.
- 7
Heat butter. Sauté onions, leek and carrots in it (without adding any colour). Fry the salmon for 3-4 minutes, turning over. Carefully stir in the tomato ragout. Season to taste with salt and pepper.
- 8
Heat 1 tablespoon of oil in a frying pan. Fry the prawns for 3-4 minutes. Season with sea salt. Drain the noodles, drain and fold into the salmon sauce. Serve with prawns. Sprinkle with parmesan.
More Delicious Recipes
