Casarecce salad with salmon and kale
The Mediterranean pasta salad is a fresh dish, prepared with simple and light ingredients. Try the recipe with Garofalo Casarecce, salmon and kale.
500g Garofalo casarecce
100 g smoked salmon
50 g kale sprouts
100 g ricotta
1 handful of walnuts
1 bunch of fresh chives
rosemary salt flakes
4 tbsp of extra virgin olive oil
1 tsp of white wine vinegar.
- Cut the smoked salmon into strips and the apples into thin slices. Cut the ricotta into small cubes of about 2 cm and chop the chives. In a bowl, mix the extra virgin olive oil with a dash of vinegar.
- Meanwhile, boil some unsalted water without oil. Once it starts to boil, add salt and then the pasta. Stir the pasta for the first two minutes. Once cooked (eleven minutes), drain the pasta but do not rinse. Set aside some of the pasta water in case it's needed later.
- Put the cooked pasta on a plate. Add the kale sprouts, salmon, apples and ricotta. Finish off with the chopped chives, some rosemary salt flakes, the walnuts and finally the dressing.