Linguine pasta with salmon, fennel, pink pepper and cream of leek
Ingredients: for 4 persons
400g of linguine
1 bag of fennel
150g of fresh salmon
150g of leek
Salt, olive oil
10g of butter
Dill to taste
Chef Leonardo Fazioli
Cream of leek
Boil leeks for 10 minutes. Dry and then blend till velvety. Add salt and a spoonful of butter.
Boil the water and 10g of salt.
Cook the pasta in boiling water for the time suggested by the producer.
Dice the salmon into 1cm by 1cm cubes and slice the fennel.
Fry the fennel in olive oil for 4-5 min then add the salmon and 1/2 glass of white wine, salt and the leek.
Drain the pasta and add the sauce, topped with pink pepper and dill.
Linguine Salmone e Finocchio can be sampled at Medditeraneo, 23 Nhà Thờ Street, Hà Nội.