Friday, August 14 2020


Linguine Salmone e Finocchio

Update: October, 06/2019 - 06:21

Linguine pasta with salmon, fennel, pink pepper and cream of leek



Linguine pasta


Ingredients: for 4 persons 

400g of linguine

1 bag of fennel

150g of fresh salmon 

150g of leek

Pink pepper

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. 

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