Spaghetto Quadrato®1 with Fennel Sauce and Salmon


Spaghetto Quadrato®1 with Fennel Sauce and Salmon



  • Spaghetto Quadrato n.1 La Molisana   320g
  • Smoked Salmon   150g
  • Fennel   3 pcs
  • Saffron   1 tsp
  • Extra virgin olive oil   to taste
  • Salt   to taste


Cut the salmon into thin strips and set aside.

Clean the fennel cutting the stalks and fronds off the bulb. If the bulb is discolored or tough, discard the outer layer. Keep the fronds to garnish the dish. Cut each fennel half lengthwise to make quarters. Cut each half perpendicular into ¼ inch thick slices. Cook the fennel in boiling water until tender, about 10 minutes. Drain and pass them in to the mixer in order to obtain a smooth creamy texture. Add some boiling water if needed.

Dissolve saffron in two or three tablespoons of cooking water from the pasta. Pour the fennel sauce in a large bowl and add the saffron dissolved in water. Stir well to combine the ingredients. Add salt.

In boiling salted water cook the Spaghetto Quadrato® 1, drain when al dente and stir in the sauce. Toss the pasta and sauce over a brisk flame for a minute. Serve in a dish and garnish with fennel fronds and strips of salmon.

Recipe by Antonella Tortora for the contest Ilovespaghettoquadrato