Salmon is a fish that is more typical for Scandinavian cuisine. In Italian traditional cooking, seafood has always been used, and if any fish got into the pasta, it was rather sole or sea bass. But in the era of globalization, the server fish reached the southern latitudes, came to taste there and is now an extremely popular ingredient. Tomatoes have been loved in Italy since time immemorial.
It is necessary
-
- Penne with salmon and tomatoes
- 500 g of penne paste
- 400 g fresh salmon fillet
- 150 g cherry tomatoes
- zest from one orange
- 1 spoon of lemon juice
- 1 tablespoon of capers
- 7-10 basil leaves
- 2 sweet bell peppers
- 5 tablespoons olive oil
- Farfalle with salmon and tomatoes
- 750 g medium fleshy tomatoes
- 1 medium clove of garlic
- 3 tablespoons olive oil
- 1/4 teaspoon hot red pepper flakes
- 250 g salmon fillet
- 500 g farfalle (can be replaced with fusilli)
- 3/4 cup heavy cream
- 8 fresh basil leaves
Instructions
Step 1
Penne with salmon and tomatoes
Boil 3 liters of water in a large saucepan. Add penne and cook, according to package directions, until al dente. Drain the water.
Step 2
Peel the salmon fillet, check for small seeds and cut into cubes. Rinse the pepper, dry it, grease with oil, put on a baking sheet and bake in the oven at 180 ° C until the skin is tanned. Using cooking tongs, place the hot peppers in a tight plastic bag, close it and hold for 7-10 minutes. Peel the peppers, stalks and seeds and cut into strips. Cut the cherry tomatoes in half and remove the juice and seeds.
Step 3
Heat olive oil in a skillet over medium heat. Sprinkle the salmon fillet with lemon juice and place in the pan. Fry quickly until golden brown. Add the tomatoes and cook for another 2-3 minutes. Season with pepper, salt, orange zest and capers. Place the strips of pepper last. Warm up for 1 - 1, 5 minutes. Mix with penne. Garnish with basil leaves and serve.
Step 4
Farfalle with salmon and tomatoes
Boil water for the farfalle. Peel the salmon fillet. Scald the tomatoes with boiling water, remove the skin from them and roughly chop. Peel and chop the garlic finely. Pour oil into a wide deep frying pan, add garlic and red pepper, keep over medium heat. When the garlic is golden, add the tomatoes, salt and simmer until all the liquid has evaporated, 10 to 12 minutes. Cut the salmon into strips about 0.5 centimeters wide and 3 centimeters long.
Step 5
Place 2 tablespoons of salt in boiling water and then add farfalle. Stir well and cook until al dente. While the pasta is cooking, add the salmon to the tomato pan, season with salt and cream. Chop the basil coarsely and add to the fish. Simmer until the cream thickens and evaporates, about 1/3, this will take 2 to 3 minutes.
Step 6
When the pasta is done, put it in a colander, drain and mix with the sauce. Serve hot.
