Croxetti with Smoked Salmon

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Last April when my husband and I visited New York City for my birthday, we went to Eataly. I could have spent much more time there, but my “other half” has limited patience shopping. We checked out the whole place, which requires a map if you want to do it in an orderly fashion, and then ate an incredible lunch.

My husband convinced me to shop online at Eataly.com instead of dragging groceries back home in my suitcase. In retrospect I think it was a trick to keep me from really shopping, but nonetheless I did grab a few Italian goodies.

One was Croxetti, a beautiful embossed pasta that I’d never seen before. I have since learned that the spelling can vary, but these “pendants” are Ligurian in origin.

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Over the many years of Croxetti development, the “traditional” designs have varied. The following photo is an example of a wooden stamp used for embossing, taken from the blog A Path To Lunch.

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I highly recommend reading the blog post I highlighted above. The blog’s authors, Martha and Mike, describe and photograph a meeting with the craftsman Mr. Pietro Picetti, who custom designs croxetti stamps in his workshop in Varese Ligure, Liguria.

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For the croxetti, I chose a light cream sauce with smoked salmon, hoping it would be a delicate enough sauce to not destroy the integrity of these delicate pasta discs once cooked.
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No real recipe is required. The pasta is cooked according to the package directions.
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I sautéed a few minced garlic cloves in hot olive oil, just for a few seconds, then added cream to the pot. Pour enough in the pot to lightly coat the pasta, about 12 ounces of cream for the 1.1 pound of croxetti.

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Julienne thin sliced of smoked salmon or lox, and add them to the cream. Heat through.

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Gently add the drained pasta discs to the cream and let sit, stirring once or twice as necessary to allow the cream sauce to coat the croxetti and get absorbed.

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Serve warm and sprinkle with capers, if desired.

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If you would prefer a thicker sauce, consider adding a little Marscapone or ricotta to the cream.
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Other options for this simple recipe would be to use butter instead of olive oil, and one could include clam juice with the cream for a fishier yet less rich sauce. Also, lemon zest would be a nice touch.

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If you happened to have fresh dill, a few leaves would be pretty on the pasta, but I only had dried dill leaves.

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The croxetti actually didn’t end up being as delicate as I assumed they would be. Of course I treated them gently as well. They were really fun to eat!

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