A plant used since the times of ancient Greece and Rome to flavour dishes, the dill blends perfectly with salmon in this recipe.
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INGREDIENTS |
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Fettuccine La Collezione Barilla |
250 |
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g |
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Smoked salmon |
60 |
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g |
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Butter |
30 |
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g |
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Red caviar |
20 |
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g |
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Dill |
1 |
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branch |
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Extra virgin olive oil |
1 |
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tablespoon |
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Garlic |
1 |
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clove |
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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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Brown the finely-sliced garlic in the extra-virgin olive oil in a pan, then add the salmon cut into strips. Add the dill, salt and pepper to taste, then cook for a few minutes. |
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| 2. |
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Cook the Fettuccine La Collezione Barilla in plenty of salted water, drain when al dente then sauté in a pan, adding the butter curls, then allow to settle. |
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| 3. |
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Garnish with the red caviar and a few leaves of fresh dill. |
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CHEF'S NOTE |
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For a lighter taste, use chopped shallots instead of garlic. |
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This aromatic dish with a smoked flavour is best served with a lightly alcoholic wine with marked fragrances, such as a Sauvignon del Collio or an Erbaluce delle colline Novaresi. |
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