recipes
Baked pasta shells with salmon, broccoli and creamy dolcelatte sauce
Serves: 4
Ingredients
- 300g pasta shells
- 300gbroccoli florets, steamed
- 350g salmon fillets, cut into cubes
- 1 tbsp butter
- 1 tbsp olive oil (Basso)
- 1leek, finely chopped
- 2 cloves garlic, chopped
- 300ml milk
- 150g Dolcelatte cheese
- Salt and pepper
- Zest of a lemon
- 1 tbsp chopped parsley
- 1 tbsp chopped dill
- 50g crushed hazelnuts
- 2 heaped tbsp breadcrumbs
Method
Start this recipe by half cooking the pasta in boiling water. Meanwhile, prepare the salmon and sauce. Heat up oil and butter in a large pan and quickly seal the salmon pieces for a minute or two. Remove the salmon from the pan and sauté the leek for 4 minutes. Add in the milk and dolcelatte cheese and heat through until the cheese melts and leaves a thick sauce. Season to taste with salt and pepper and stir in the lemon zest, parsley and dill. Place the pasta into a large oven dish and scatter over the steamed broccoli florets. Scatter over the sealed salmon pieces and finally pour over the dolcelatte cheese sauce. Stir all the ingredients together gently, making sure you do not break up the salmon pieces. Sprinkle over the crushed hazelnuts and bread crumbs and cook in the oven at 200`c for just 10-15 minutes for the top to turn golden brown.
Intellectual property. All Images, Videos and Website content are sole property of Aceline Entertainment Ltd and cannot be published, uploaded, copied, downloaded in full or part of without written permission from Aceline Entertainment Ltd.
our sponsors
View Maltese 
recipe search
related recipes
Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.
other recipes
Search randomly any recipe prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.