Article: Fidanzati Capresi Pasta with wild salmon ala Tuscany
Fidanzati Capresi Pasta with wild salmon ala Tuscany
Enjoy a delicious recipe idea featuring a blend of Mediterranean flavors and tender wild salmon: Fidanzati Capresi Pasta with Wild Salmon alla Toscana. This dish combines the traditional Italian pasta "Fidanzati Capresi" with succulent wild salmon and a flavorful Tuscan sauce. Immerse yourself in the taste of Tuscany and be captivated by this sophisticated combination.
Image: Fidanzati Capresi Pasta with wild salmon ala Tuscany
- Recommendation : Summery holiday pasta recipe
- Cooking time : approx. 45 minutes
- Difficulty : easy and quick
Ingredients (for 3-4 people)
Pasta with wild salmon:
- 500 g Fidanzati di Gragnano IGP
- 350g of wild salmon à la Tuscana from the freezer or fresh from the counter (alternatively tuna)
- 1 lemon
- 100 g butter
- 30 g flour or gravy thickener
- 100 ml cooking cream or cream
- 100 ml milk or oat milk
- Salt and pepper to taste
- Juice of half a lemon
Food Pairing
The harmonious combination of wine and pasta is a true culinary delight. The diverse flavor profiles of pasta dishes offer a wide range of possibilities for finding the perfect wine. From lighter white wines to robust red wines, there is an ideal companion for every type of pasta and sauce.
- Montecalvo Toscana Bianco white wine from Rigoloccio ( Tuscany )
- Soave Salgar white wine from Bonfanti ( Veneto )
- Rosa del Lago rosé wine from Malavasi ( Lombardy )
preparation
Prepare wild salmon or tuna in the oven according to the package instructions, or sprinkle a fresh piece of wild salmon/tuna with Mediterranean herbs and salt on the top, let it sit briefly and fry in a hot pan with olive oil on both sides for up to 2 minutes (depending on thickness).
Meanwhile, cook the pasta as follows: Bring the Pasta Fidanzati Capresi to a boil in a large pot with plenty of water (1 liter per 100g) and a little salt (8g per liter). Simmer the pasta for 9-11 minutes over medium heat, depending on your desired level of doneness. Stir occasionally. Transfer to a serving bowl.
Image: Heat pasta in a pot with enough water.
Prepare the sauce just before the pasta and wild salmon are ready. For the white lemon butter cream sauce, heat the butter in a small saucepan until it just begins to foam. Remove from the heat and quickly stir in the flour with a fork until smooth. Return to the heat and stir in the cream first, then the milk. Season with salt and pepper and bring to a simmer until the sauce thickens. Before serving, squeeze about half a lemon and add the juice to the sauce.
Image: Lemon butter cream sauce
Remove the wild salmon from the oven or the cooked tuna from the pan and serve it with the remaining lemon half, sliced.
Image: Serve pasta and garnish with wild salmon
