A hearty local savoy encounters a juicy, fragrant salmon: SWR4 chef Jörg Ilzhöfer thinks this is a combination that gives a pasta dish that special touch.
- 400 grams of pasta
- 30 grams of butter
- 1 large onion (peeled, finely chopped)
- 1/2 head cabbage (without stem, cut into 2 cm pieces)
- 1 small bunch of young leeks (cut diagonally into 1 cm slices)
- 1 clove garlic (peeled, finely chopped)
- 4 egg yolks
- 100-120 g Grana Padano (freshly grated)
- 250-300 g salmon (cut into 2 cm cubes)
- 2 tablespoons olive oil
- 1/2 grated lemon
- 1 pinch freshly grated nutmeg
Step by step to savory cabbage with salmon and noodles
Cook the pasta in salted water “al dente”. Put about 0.4 liters of cooking water.
Then heat the butter in a large pan and sauté the chopped onions in it until translucent. Then add the chopped cabbage and the leek. Then use part of the pasta cooking water to defrost the vegetables and let them cook gently for about five minutes. Now add the garlic.
Now mix the egg yolk with half of the Grana Padano and mix again with some of the reserved pasta cooking water until smooth.
Then add the pasta and pasta water (about six tablespoons) to the savory cabbage and mix well. Add the egg and cheese mixture and mix well and evenly. Add more pasta water if necessary. Season with a pinch of salt and pepper and keep warm on the stove.
Then add the pieces of salmon, cover everything once and then let the fish cook until translucent.
Finally, pour olive oil over it and carefully mix everything again in the pan. Then the dish can be arranged, for example, as a nest on a preheated plate. Season with the lemon zest and some grated nutmeg and garnish with the remaining Grana Padano.
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