Italiano
Swiss chard and ricotta tortello pasta with smoked salmon
With the holidays approaching, smoked salmon is a must for Christmas menus thanks to it being simple, versatile and intensely flavorful. We use it for this pasta dish topped with butter, Parmigiano Reggiano and a milk foam and pair it with a Verdicchio dei Castelli di Jesi Classico Superiore Casal di Serra 2021 Umani Ronchi. This recipe originated from an idea of Gianpaolo Ghilardotti, the entrepreneur chef who heads Foodlab, which is specialized – with the Fumara brand – in processing and smoking salmon from the cold seas of the north. Ingredients for 4-6 people: For the dough: 250g 00 flour, 3 whole...
