A simple and quick recipe characterised by its fresh flavours especially the lemon skin.
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INGREDIENTS |
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Penne Rigate Barilla |
350 |
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g |
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Pink salmon |
300 |
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g |
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Zucchini (Italian squash) |
300 |
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g |
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Lemon |
1 |
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no. |
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Shallot |
1 |
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no. |
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Extra virgin olive oil |
3 |
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tablespoons |
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Chives |
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to taste |
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Salt |
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to taste |
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Pepper |
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to taste |
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PREPARATION |
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| 1. |
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Cut the salmon meat into cubes, and cut also the outer portion of the zucchini into cubes . Mince the shallot and brown it with the salmon in a pan with a little oil. In another pan, brown the zucchini and once they are soft add it to the salmon. |
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| 2. |
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Cook the Penne Rigate Barilla in plenty of salted water, drain it al dente, pour it in the pan with the sauce and sauté everything for a few seconds. Add the grated lemon peel and the minced chives. Serve. |
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CHEF'S NOTE |
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If you'd prefer a stronger flavour, substitute the fresh salmon with a smoked one. |
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For this aromatic, slightly bitter and salty dish, we suggest a dry bodied, aromatic, white wine such as an Erbaluce delle Colline Novaresi or a Rosato Toscano |
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