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

RECIPES LA MOLISANA


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

 
PREPARATION

INGREDIENTS:

  • 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

INSTRUCTIONS:

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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Cooking is an act of personal expression. Nobody knows this better than Nicola Vizzarri.
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.

 Cooking is also a ceative conversaion between chef and diners. Antonio Trotta,  young chef from the Honda Gresini team, draws inspiration from his word travels, enjoys experimenting with different flavours and loves to share his experiences with his diners. He has created La Molisana's The World Fusion Recipes so that you can experiment with your own ideas.

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