Garlic, oil and chili Tagliatelle n.203 with roman cauliflower, carpaccio salmon and chickpeas cream sauce


Garlic, oil and chili Tagliatelle n.203 with roman cauliflower, carpaccio salmon and chickpeas cream sauce



  • Tagliatelle n.103 La Molisana   320g
  • Fresh salmon loin   300g
  • Boiled broccoli, peeled with a peeler   200g
  • Dried chickpeas   200g
  • Sun-dried Pachino cherry tomatoes   10 pieces
  • Parsley stalks   5 pieces
  • Garlic   4 cloves
  • Spring onions   3 pieces
  • Anchovies in olive oil   2 pieces
  • Celery stalks   2 pieces
  • Onion   2 pieces
  • Bunch of thyme   1 piece
  • Chili pepper   1 piece
  • Extra-virgin olive oil   to taste
  • Salt and Pepper   to taste
  • Vegetable broth   to taste


Place the dried chickpeas in a bowl full of water for, at least, 18 hours. Drain the chickpeas and cook in a pan with celery, onion, and two head's garlic. Once cooked, puree the soup in a blender until thick and smooth. Season with salt, pepper and oil and set aside.

Cut the salmon into very thin slices. Dress with the spring onion, and minced thyme.

Blend the parsely, sun dried Pachino tomatoes, the boiled broccoli, the anchovies , and chili pepper. Add oil and, at the end, a drizzle of broth.

In boiling salted water cook the Tagliatelle 103, drain the pasta and toss them with the sauce set aside early.

Form a noodle and lay on the chickpeas cream. Top with seasoned raw salmon.

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