Orecchiette Pugliesi n.30 with courgettes and salmon


Orecchiette Pugliesi n.30 with courgettes and salmon



  • Orecchiette Pugliesi n.30 La Molisana  
  • Salmon  
  • Courgettes  
  • Cream  
  • Vegetable broth  
  • Extra-virgin olive oil  
  • Onion  
  • Salt  


1.    Wash the courgettes and finely chop them.

2.    Heat the extra-virgin olive oil in a frying pan and sauté 40g of onion until softened then add the chopped courgettes. Add the vegetable broth and cook thoroughly. Use a stick blender to cream the courgettes mixture.

3.    In a non-stick pan heat some extra-virgin olive oil and sauté the remaining finely chopped onion. Add the salmon, cleaned of any skin and chopped into pieces, season it and simmer. Add the cream and simmer for a few more minutes.

4.    In boiling salted water cook the Orecchiette Pugliesi 30, drain the pasta "al dente", combine with the sauce.

5.    Serve on top of the creamed courgettes.

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Nobody knows that better than Nicola Vizzarri , a member of the Italian National Chef's Association, who has created the Chef's Dishes Recipes, drawing from tradition in a chef Vizzari likes to develop flavours with a creative flair. His goal is to help you to create meals that your guests will remember.

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