We often imagine pasta gratin as a heavy, catch-all dish, good especially when you’re out of ideas. In reality, with well-cooked farfalle, smoked salmon, and tender zucchini, it becomes a simple classic but much finer than it seems.
Ingredients :
- Farfalle — They serve as a base and hold the sauce well thanks to their pleated shape. Choose good-quality pasta and stop cooking one to two minutes before the indicated time, as they will continue to cook in the oven.
- Smoked salmon — It brings the salty and slightly woody note that gives depth to the gratin. Choose not-too-fatty slices and cut them into wide strips; for a milder taste, replace with fresh salmon cut into cubes.
- Zucchini — It lightens the dish and gives a tender texture that contrasts with the pasta. Cut it finely and sauté for a few minutes to remove some of its water, otherwise the gratin can become bland and soggy.
- Carrot — It adds a subtle sweetness and a warm color to the dish. Grated coarsely or cut into small dice, it cooks quickly and blends better with the cream.
