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Smoked Salmon Ziti

Source of Recipe


Caprial and John Pence






List of Ingredients



• 1-1/2 cups milk
  
• 1/2 cup heavy cream
  
• 2 cloves garlic
  
• 1 sprig tarragon
  
• 1 sprig thyme
  
• 2 bay leaves
  
• 3 Tbsp butter
  
• 3 Tbsp flour
  
• Salt and cayenne pepper to taste
  
• 1 cup bread crumbs
  
• 1 lb. penne pasta, cooked al dente
  
• 1 cup chopped herbs (any combination of chervil, tarragon, chives, dill or parsley)
  
• 12 ounces smoked salmon, crumbled
  






Instructions



1. To make the sauce: Combine milk, cream, garlic, herb sprigs and bay leaves in saucepan. Bring to boil and set aside.
   
   
2. While milk mixture heats, melt butter in a medium saucepan, add flour and whisk to combine. Cook mixture for 2 to 3 minutes. Strain milk, and add gradually to flour mixture while stirring with whisk. Simmer 8 to 10 minutes until thickened; season with salt and cayenne.
   
   
3. To assemble: Preheat oven to 350º F. Lightly oil a 13 x 9-inch glass baking dish or nonreactive baking pan. In large bowl, combine penne, sauce, chopped herbs and smoked salmon. Transfer mixture to baking dish and top with layer of bread crumbs. Bake until sauce bubbles and crumbs are golden brown, 20 to 30 minutes.
   
   Serves 4
   
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   Wine Suggestion: Try a Pacific Northwest Pinot Noir; a good choice would be Seven Springs Vineyard Pinot Noir from Torii Mor or St. Innocent.