Ingredients for 4 people:
320 gr Orecchiette
200 gr smoked salmon
250 gr Ricotta of Bufala Campana PDO
grated rind of a lemon
extra virgin olive oil q.b.
salt up to q.b.

Immediately cook the pasta in boiling salted water. Meanwhile, prepare the seasoning in a pan letting fry in a little oil of chopped shallots. Chop the salmon directly in a pan and brown just a couple of minutes. Add the previously sieved Ricotta of Bufala Campana PDO, adding a ladle of cooking water to melt and mix well. Grate the lemon rind, add the chopped chives and season with salt. Drain the pasta al dente directly in the pan and give it a nice stir. Serve garnishing with a sprig of chives and enjoy your meal!