Cavachiette with Salmon Tartar and Sicilian Sauce
- 1 1/2 C. “00” or All Purpose Flour
- ½ C. semolina plus extra for dusting the pasta with pinch salt
- 3/4 C. warm water
- 12 oz. Alaskan Coho, Sockeye or King salmon
- 2 C. fennel bulb, shaved thin
- 4 cloves garlic, sliced
- ¼ C. dried currants
- ¼ C. pine nuts, toasted
- 8 ea. Castelveltrano olives, smash pitted and torn
- 1 each Fresno chili, seeded and minced
- 3 TB. Capers, rinsed
- 3 TB. Colatura, Italian Anchovy sauce or 2 ea. Anchovys, minced
- Zest and juice of 1 lemon
- Zest and juice of 1 orange
- 10 leaves of basil and or parsley and or marjoram or combination of all three
- Extra Virgin Olive oil
- Kosher salt
- Cracked black pepper
- Fennel pollen to finish
1) Dump the flour onto a clean counter top or table top surface.
2) Make a well in the center. Add the semolina and salt to the center.
3) Now combine some of the water with the semolina first and adding more water combine with the flour to make a dough that still feels a little dry. Knead only for a couple of minutes.
4) Cover and set aside. Keep covered while you are working on bits of it at a time.
5) Cut off wedges and roll into a rope, working with only one rope at a time.
6) Cut off small dime size pieces and pinch and toss into the extra semolina.
7) Freezes great!
8) Keep in the refrigerator only for a day, otherwise freeze.
Salmon Tartar with Sicilian Sauce (and pasta) Directions:
1) Cut up the salmon into ½” pieces and keep chilled until ready to serve.
2) Shave the fennel bulb into thin pieces with a mandolin or sharp knife and keep in ice water to keep fresh and from discoloring.
3) Just before cooking the pasta, drain the fennel and toss with a splash of lemon juice, salt, pepper and olive oil.
4) Toss the salmon with the remaining citrus juices, salt and olive oil.
5) Blanch the sliced garlic in boiling water and rinse.
6) In a large stockpot, bring 6 quarts of water to a roiling boil and add a handful of salt.
7) Add the pasta to cook for about 4 minutes.
8) Meanwhile, in a large sauté pan, add a generous amount of olive oil and add the garlic and chili and the cooked pasta and give it a toss. Add about 1 C. of the pasta cooking water to this along with the capers, currants, Colatura, olives and citrus zests. Reduce the liquid and toss for about 2 minutes. Add more water if necessary. Add the pine nuts and herbs.
9) Remove from heat.
10) Spoon the pasta on plates or serving platter or bowl. Add the fennel on top as well as the salmon tartar. Add a little fennel pollen to the finish on the tartar and any herbs to garnish.
11) Serve immediately.
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