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Zucchini, Hot Smoked Salmon and Dill Cream Sauce

Zucchini, Hot Smoked Salmon and Dill Cream Sauce

Zucchini, Hot Smoked Salmon and Dill Cream Sauce

I’ve culled my 40 year old cookbook collection a few times in the last couple of years. Packing stuff into boxes has that affect on me. The classics I’ve kept, books of sentimental value, well thumbed favourites with splattered pages and others I believe will one day inspire me.

In times past we ate pasta a couple of times a week. They were the days of tight budgets and rushed meals. Most of the sauces I made then were tomato based. I look for more sophisticated flavours now, although I still harbour a deep love for simple well seasoned sugo made with ripe plump tomatoes.

A thin paperback, “Lorenza’s Pasta” by Lorenza de’ Medici is a remnant of those pasta dependent days. Twice it’s been short listed for the discard pile, but in the end I keep it because each time I open it I find an idea I like, a recipe that easily lends itself to adaptation, variation and embellishment. My version of her Pancetta and Broccoli sauce has become a favourite standby but today it was the recipe for salmon and zucchini sauce to serve with farfalle that grabbed my attention.

Using ingredients I had on hand, the original morphed into a delicious creamy dressing for some “Simply Wise” brand vacuum packed gluten free potato gnocchi, a surprisingly good product that’s a great time saving short cut, although I’ll never give up on homemade potato gnocchi.

This sauce is super quick to prepare. From beginning to end it only took the time needed to bring a large pot of water to the boil and for the gnocchi to cook. This is another recipe adapted from “Lorenza’s Pasta” that with enter my pantheon of quick and easy favourites.

Zucchini, Smoked Salmon and Dill Cream Sauce for Pasta

2 tablespoons olive oil

220g, 2 medium zucchinis, thinly sliced

1/2 cup cream

180g peppered hot smoked salmon, skinned and flaked

50g anchovy stuffed green olives, sliced

Generous grinding of black pepper

2 tablespoons roughly chopped dill

20g toasted pine nuts

Heat the oil in a large pan, then saute the zucchini slices until they start to wilt.

Reduce the heat a little, add the cream, salmon and olives.

Simmer for a few minutes to heat trough then add your cooked pasta and just enough cooking water to keep the sauce loose.

Stir through the pine nuts and dill, season if necessary.

Serve immediately.

Enough sauce for 500g gnocchi or 250g penne

 

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

24 comments on “Zucchini, Hot Smoked Salmon and Dill Cream Sauce

  1. chefceaser
    June 29, 2016

    Reblogged this on Chef Ceaser.

    Like

  2. Liz - Good Things
    June 25, 2016

    This one sounds divine, Sandra. Really good. Thannks for sharing.

    Like

  3. Debi @ My Kitchen Witch
    June 22, 2016

    Well, despite age, we are still in that pasta dependent age (out of choice). Broccoli and pancetta is one of my favourites as is shredded Savoy cabbage with caramelised onions. Culling cookbooks is sometimes necessary, but still a wrench.

    Like

    • ladyredspecs
      June 22, 2016

      Hi Debi, I was thinking about you a few days ago, I hope everythings OK. I’ve missed you in the blogospherez

      Like

      • Debi @ My Kitchen Witch
        June 22, 2016

        I’ve missed you all, too. Just posted my pathetic excuse for ‘blog silence’. Yes, we are fine, but life got very busy and I could just keep up with the pace. It slows down now in summer. I got a kick out of reading some of the Australian posts with nice warming comfort food while all I can think of is ice cold water – lots of it – in this heat. Glad to be back in the blogosphere!

        Like

  4. Karen
    June 20, 2016

    Your sauce sounds so good and different…my husband would love this.

    Like

  5. chef mimi
    June 18, 2016

    Beautiful! And I own that cookbook!

    Liked by 1 person

  6. Claudia
    June 18, 2016

    I just bought salmon today! The sauce sounds yummy….

    Like

  7. Eha
    June 17, 2016

    Smoked salmon, dill and zucchini: you could not keep me away 🙂 ! And in spite of the long book moratorium here went a’begging to my fave AbeBooks of second-hand tomes – not disappointed! The best world-wide to Down Under methinks and the book is en route as we speak from the UK at about $8 postage included – can’t wait!!

    Like

    • ladyredspecs
      June 17, 2016

      You bought Lorenza’s Pasta? Inspirational!

      Like

      • Eha
        June 17, 2016

        Why? If you made it so 🙂 !! ? And lets’ face it to anyone else – it didn’t cost a fortune for what sounded as such 🙂 !!!! Milady: by now I SO do trust you . . . And I’ll moider you if I do not like 😀 !!!!

        Liked by 1 person

  8. Francesca
    June 17, 2016

    This is a handy recipe for ‘those’ nights. I am also fond of Lorenza dei Medici and would never chuck her out.

    Like

    • ladyredspecs
      June 17, 2016

      It’s an interesting thing with Lorenza’s book, I’ve never made a recipe from it, but I’ve pinched lots of ideas and made them my own..

      Liked by 1 person

  9. Lisa @ cheergerm
    June 16, 2016

    We have had the Simply Wize a few times and its not too bad, it’s also something the kids will eat as well. And yes, it’s also great for work/school nights when in a rush. I profess to not having made any gluten free gnocchi before but just went and read your recipe and now am feeling quite inspired! This sauce looks tops.

    Like

    • ladyredspecs
      June 16, 2016

      The sauce was tops a really good match with potato gnocchi. The GF recipe is delcious, light, tender and tastes deliciously of potato, for when you have time and energy. Give it a go Cheery….

      Liked by 1 person

  10. Gretchen
    June 16, 2016

    Will definitely have to try this, we have lots of zucchini right now.

    Like

  11. katechiconi
    June 16, 2016

    I’m with you on the home-made vs ready made gnocci, although I agree the Simply Wize product isn’t bad, especially if you open the pack early. It’s gas flushed when packed and I find the flavour is affected a little if you don’t let it stand for a while. Love this sauce; we’ll definitely be giving it a go.

    Like

    • ladyredspecs
      June 16, 2016

      Vacuum packing seems to leave a flavour on most things but fortunately it does disperse. The sauce was excellent, hope you like it too..How are you doing?

      Like

      • katechiconi
        June 16, 2016

        Really pretty well! The pain gets less and my mobility more each day.
        I’ve just booked my flights for the follow up in Brisbane on 19th July – the morning’s a rush, but lunch or afternoon tea are definitely an option as my flight home isn’t till 6pm-ish.

        Like

      • ladyredspecs
        June 16, 2016

        Good news. I’ve set the 19th aside, lets decide closer to the date. Something to look forward to…

        Liked by 1 person

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