A while back I was dining at Antonio’s and had a dish made with pappardelle, salmon, and mascarpone. It was delicious, as are all their dishes. Sorry about the plug! (If you are curious about Antonio’s, click on the name above and it will link you with its website). I needed a quick dish, but I also wanted a “one dish meal”, so I added spinach and sprinkled it with hazelnuts, aka, filberts.
I like the dish because it it quick, easy, and satisfying. I had made it several times, decided it was a keeper and wrote it up.
The recipe serves 2, but it can be easily doubled. Mascarpone is usually sold in 8 ounce tubs, so if making a recipe for two and you want the dish to be a bit more creamy than not, you can add a couple of ounces. If you want it really (!) creamy, add the whole tub and pass around French bread to soak up the creamy sauce. But, watch it, the mascarpone is rich in calories. An 8 ounce tub of mascarpone works well if you need to double the recipe and serve 4 or 5 people.
- 4 ounces pappardelle pasta
- 1-tablespoon olive oil
- 3/4 pounds salmon
- Salt and pepper to taste
- 4-6 ounces mascarpone
- 8 ounces baby spinach
- ¼ cup hazelnuts, toasted & chopped
- Put 2 quarts of water to boil. Add a teaspoon of salt. When it boils, place the pappardelle pasta in the pot.
- While you wait for the water to boil, salt and pepper the salmon, and toast and chop the filberts.
- Right before you place the pappardelle in the pot, warm the olive oil in a large skillet and begin to cook the salmon once the pappardelle is in the pot.
- Cook the salmon 4 minutes each side. The pappardelle should be ready.
- Break the salmon into pieces and add the pappardelle to the skillet.
- Add the mascarpone and stir.
- Add the spinach and place a cover on the skillet.
- Wait 2 minutes, check to see that the spinach is wilted. You may have to wait another minute.
- Stir the mixture, place in a platter or on 2 plates and sprinkle the toasted, chopped hazelnuts on it.