Conchiglione with salmon
1 serving
35 minutes
Conchiglie with salmon is an exquisite dish of author cuisine that combines the tenderness of pasta and the rich flavor of seafood. The conchiglie, resembling miniature shells, perfectly hold a rich sauce made with cream, white wine, and anchovies, creating an ideal balance of taste. Salmon, lightly seared to a golden crust, adds a refined texture to the dish, while the spicy notes of chili and garlic enhance its depth. Fresh basil and cherry tomatoes provide lightness and freshness, making each forkful a delight. This dish is an ideal choice for dinner with a glass of white wine, offering an atmosphere of sophistication and gastronomic pleasure.
1
Boil the conchiglie until al dente.
- Conchiglioni (large shells): 130 g
2
Cut the salmon into 2.5x2.5 cm cubes and salt them. Fry the cubes in a well-heated pan until partially cooked.
- Salmon: 70 g
- Salt: 1 g
3
Place the salmon separately and sauté garlic and pepper in this pan.
- Chili pepper: 3 g
4
Add broth, cream, wine and bring to a boil, add pasta and cook until sauce forms.
- Fish stock: 90 ml
- Whipping cream 33%: 60 ml
- Dry white wine: 15 ml
5
At the end, add the anchovy mixture and halved tomatoes. Season with salt and pepper. At the end of cooking, add the fried salmon and mix.
- Anchovy paste: 10 g
- Cherry tomatoes: 15 g
- Salt: 1 g
- Black peppercorns: 1 g
- Salmon: 70 g
6
Place the pasta on a plate, garnish with torn basil leaves, and sprinkle with pepper.
- Basil: 1 g
- Black peppercorns: 1 g
