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gigli in salsa di noci con salmone

gigli in salsa di noci with salmon

I made this variation of Salsa di Noci with a whole fresh salmon, roasted in kitchen foil. You could very easily cook salmon fillets or any other fish the same way in the oven, with a little olive oil and a handful of capers, or just fry them carefully in a non-stick pan.

WHAT YOU'LL NEED TO DO
(scroll down for the full method)

  • make salsa di noci

  • cook and flake salmon

  • boil and cook the pasta

  • combine pasta with salsa

  • add salmon, plate

gigli in salsa di noci with salmon

INGREDIENTS

FOR FOUR PEOPLE

  • salsa di noci

  • salmon fillets

  • poached and flaked ( 1 fillet per person)


PASTA

400g (14 oz) dry gigli

/ fusilloni / farfalle


MANTECATURA (?)

none

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METHOD

However you choose to cook the salmon, remove the skin, flake it and remove any bones, then set it aside and boil the pasta of your choice (I used gigantic gigli from Pasta Panarese but other larger open shapes like fusilloni will give a similar result). When the pasta’s cooked, combine it with the pesto in the normal way (see the Technique Section) and then add about two thirds of the total amount of fish as you toss everything together in your pasta wok. Sprinkle the fish you’ve held back onto each portion as as plate them. Serve with either fresh grated black or cayenne pepper.

NUTRITION per serving

  • KCAL: we're working on it!

  • Fat (g): TBC

  • Sat Fat (g): TBC

  • Carb (g): TBC

  • Sug (g): TBC

  • Fibre(g): TBC

  • Prot (g): TBC

  • Salt (g): TBC

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