Fusilli with salmon and fennel, a really simple and easy first course to prepare in a few minutes.
The pasta cooking time and meanwhile you can prepare the sauce which is quick. Once the pasta is added, just mix and only at the end add the finely chopped fennel.
You can actually use the salmon you prefer, slightly varying the cooking times based on the part used. Frozen salmon, properly thawed, will also be perfect.
What makes this recipe special is the use of wild fennel, known to many for its digestive properties and perfect for use in teas and decoctions.
In this case it will instead give a touch of freshness and lightness to this recipe.
Below I leave you some ideas to use salmon easily and tastily.
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter
Ingredients
- 11 oz fusilli
- 7 oz smoked salmon
- 1 cup cream cheese
- 3 tbsp butter
- 2.5 tsp coarse salt
- to taste wild fennel
- quarter white onion
Tools
- 1 Knife
- 1 Cutting Board
- 1 Pan
- 1 Pot
Steps
To make Fusilli with Salmon and Fennel, first cook the pasta in plenty of salted water until al dente.
Before draining, set aside two ladles of its cooking water.
Meanwhile, slice the salmon into strips after layering the fillets.
Chop the onion into pieces and finely chop the wild fennel.
In a large pan or skillet, sauté the onion in butter over low heat for 2 minutes.
Add the cream cheese and melt it by pouring two ladles of hot water.
Add the salmon and break it up with a spatula within the sauce.
Add the pasta.
Toss in the sauce for a minute over low heat.
Turn off the heat, add the chopped wild fennel and mix.
Serve the dish hot.
