Читать книгу The Intolerant Gourmet: Free-from Recipes for Everyone - Pippa Kendrick - Страница 37

Penne with Hot-smoked Salmon in a Garlic Cream Sauce

Slow-roasting garlic cloves until they are tender, sweet and gooey is a sure-fire way to add glorious flavour to a dish. You can stir them into mashed potato, or spread them on warmed bread with a drizzle of olive oil. But I like them best stirred into a cream sauce, as in this recipe. The flavours of the hot-smoked salmon and garden peas mingle with the rich cream sauce, the garlic offset by the lemon zest, to make the perfect springtime supper dish.

Serves 4

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1 bulb of garlic

2 tbsp olive oil

250g/9oz hot-smoked salmon

A bunch of curly-leaf parsley

400g/14oz gluten-free penne

200g/7oz frozen peas

250ml/9fl oz oat cream

Grated zest of 1 lemon

Sea salt and freshly ground black pepper

Preheat the oven to 190°C/375°F/gas mark 5.

Peel away any loose papery skin from the outside of the garlic bulb, then slice off the top, about 5mm/¼in down from the tip, so that the inside of the bulb is left partially exposed. Place on a baking tray, chopped side up, pour over the olive oil and season lightly with salt and pepper.

Bake in the oven for 25 minutes or until the garlic cloves are soft and give when gently squeezed. Remove from the oven and allow to cool down slightly. When cool enough to handle, carefully squeeze out each clove from its casing and set aside.

Meanwhile, put a large saucepan of salted water on to boil. Peel the skin from the salmon and flake into small pieces. Finely chop the parsley and set aside. Once the water is boiling, add the penne to the pan and cook until al dente following the instructions on the packet – usually 10–12 minutes, depending on the brand of pasta. Add the peas to the water for the last 2 minutes of cooking.

Pour the oat cream into another large pan and add the roasted garlic cloves and lemon zest. Season well with salt and pepper and then whisk the mixture over a low heat until the garlic – which will be rich and gooey – is amalgamated into the sauce. Increase the heat so that the sauce begins to bubble lightly and continue to cook for 2 minutes or until heated through.

Drain the penne and peas and tip into the garlic cream sauce. Add the flaked salmon and continue to cook for a minute or two, stirring the mixture together very carefully and giving the pan a shake so that the pasta and sauce combine. Serve while hot, sprinkled with the chopped parsley.