- In a saucepan, bring 3 glasses of water and the brandy to the boil, together with the bay leaf, a few strips of lemon rind, salt and a few peppercorns.
- Add the salmon with its skin facing downwards, cover, turn off the heat and set aside for 10-12 minutes. Then transfer the salmon to a plate covered in paper towels and drizzle with a little oil.
- Finely chop the spring onion and sweat it in a frying pan with a drizzle of oil.
- Add the peas, stew them in a little water for 4-5 minutes, then season with salt and pepper. Once cooked, place two tablespoons of the peas aside and blend the rest with the cream, a few mint leaves and a little cooking water from the pasta until smooth and homogeneous.
- Cook the Penne Rigate no. 849 to an al dente texture in salted boiling water.
- Toast the almonds slivers in a frying pan for a few moments until they start to turn amber.
- Mix the pasta with the pea cream, then transfer it to the plates.
- Finish off with the filleted salmon, the peas set aside earlier, a few mint leaves,some toasted almonds and freshly cracked pepper.
Penne rigatewith mint pea cream and lemon salmon fillet
N. 849
30 min
15 min
4 people
Easy
INGREDIENTS
Italian Wheat Penne Rigate no. 849 320 g
Peas 200 g
Tropea spring onion 1
Cream 200 ml
Fresh salmon fillet 250 g
Liquer glass brandy 1
Bay leaf 1
Organic lemon 1
Toasted slivered almonds to taste
Peppercorns to taste
Extra virgin olive oil to taste
Fresh mint to taste
Salt to taste
Pepper to taste
PREPARATION
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Recommended pasta for this recipe
Penne rigate
N. 849 - Italian wheat
RECOMMENDED RECIPES
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REA: TV 266618
CAP.SOC.: 22.948.260,00 €.
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