Orecchiette Jesce with Creamy Potato and Smoked Salmon Sauce, Paired Perfectly with Cecchetto Incrocio Manzoni Wine

Orecchiette Jesce with Creamy Potato and Smoked Salmon Sauce, Paired Perfectly with Cecchetto Incrocio Manzoni Wine


There's something undeniably magical about Italian cuisine – the way it weaves together simple, high-quality ingredients to create dishes that sing with flavor and tradition. And today, we're bringing you a culinary masterpiece that epitomises the heart and soul of Italy's gastronomic heritage. Imagine tender orecchiette pasta, affectionately known as "little ears," cradling a luscious creamy potato and smoked salmon sauce, bursting with delicate, briny notes. But that's not all; we're taking your taste buds on a journey that extends beyond the plate.

In this blog post, we're excited to share with you the recipe for Orecchiette Jesce in a creamy potato and smoked salmon sauce, a dish that embodies the essence of Italian comfort food. But we're not stopping there – we'll also introduce you to a wine that will elevate your dining experience to new heights. Our pairing choice for this delectable creation is the Cecchetto Incrocio Manzoni wine, a delightful Italian varietal that complements the dish's flavors in a way that's nothing short of perfection.

Whether you're a seasoned home chef or just looking to impress your loved ones with a memorable meal, join us on this culinary adventure as we explore the art of cooking Orecchiette Jesce and discover the impeccable harmony of flavors when it meets Cecchetto Incrocio Manzoni wine. Get ready to create an unforgettable Italian dining experience in the comfort of your own home. Let's dive in!

INGREDIENTS for 4 people:

  • 500gr Orecchiette Jesce
  • 3 medium potatoes
  • 200gr smoked salmon
  • EVO
  • Salt & pepper
  • 50g Parmiggiano Reggiano cheese, grated


  1. Cut the potatoes in 4 and boil in slightly salty water until tender;
  2. Once cooked, placed them in a deep container, add some cooking water and mash with a hand mixer, until creamy;
  3. Meanwhile, bring the pasta water to boil;
  4. When boiling, add salt to your liking, and pour the pasta in the pan;
  5. While the pasta cooks, chop the smoked salmon, add a tablespoon of EVO to a large pan and start cooking over a low heat for a couple of minutes;
  6. Add the creamy potatoes and the Parmiggiano Reggiano to the salmon, you may add some of the pasta cooking water to the sauce to make it even creamier;
  7. Check if the sauce needs any extra salt and sprinkle some pepper;
  8. Add the cooked past to the sauce pan, mix and serve.

Buon appetito!

Learn more about Pasta Jesce Orecchiette and Cecchetto Incrocio Manzoni.

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