Salmon Pastina Semi Cicoria Bake

Salmon Pastina Semi Cicoria Bake

With quite a bit of pastina left from cooking the grilled capsicum, one can only keep coming up with more ways to cook it in order to finish it.

Conveniently, I got some salmon and mushroom so I thought I'd make a salmon bake with pastina and not rice.

Not that I'm the type who'd do something too complicated or requires sophisticated skills, I've got a simple plan:

Salmon - cut into strips
About 10 button mushrooms - sliced
1 large onion - finely chopped
A splash of Worcestershire Sauce
50 gram Semi di cicoria pastina - cooked in boiling water for 5 minutes, drain and add in a little sunflower oil to prevent it from sticking together
50 ml fresh milk
2 tablespoons fresh cream
1 tablespoon grated cheese
Salt and pepper to taste
A sprinkle of ground paprika

Set oven to 180ΒΊC.

I've used an Ecopan ceramic skillet with a metal handle to start with browning the onion and some mixed herbs in some oil. Then throw in the mushrooms and the Worcestershire sauce, fry for a couple of minutes.

Next add in the Semi di cicoria pastina, stir and mix well. Then pour in the fresh milk, cream and the grated cheese.

Ready to go into the oven

Let it simmer for a few minutes, season with salt and pepper, stir well and remove from the heat.  Now arrange the salmon strips over the top, and lightly sprinkle the paprika over the fish.

In it goes to the oven for about 20 minutes. Make sure to use oven mitts to handle the pan as it will be extremely hot.
I won't call it a paella, but it does feel like I've cooked one anyway - with lots of twists of course 
πŸ˜†πŸ˜†πŸ˜†

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