Salmon imbutini and broccoli florets

  Luca Tommasi


  • 400 g egg imbutini
  • 300 g fresh salmon
  • 100 g boiled broccoli florets
  • 8 Piccadilly tomatoes
  • 1 clove of garlic
  • Olive oil
  • Salt
  • Pepper
  • Chilli pepper
  • Capers
  • Oregano
  • Grated lemon zest (to perfume) Half a glass of white wine (for the plain version)


Skin the tomatoes and dice them. If you use cherry tomatoes, don’t peel them, just cut them in half.

Pour a generous splash of olive oil into a wide-bottomed saucepan or frying pan, add the clove of garlic and a piece of chilli pepper. When the garlic starts to sauté, add the chopped tomato.

Add salt and sauté for a couple of minutes.

When it starts to dry out, add the chopped salmon.

Add the chopped capers and oregano and leave to cook for a couple of minutes.

Remove the pan from the cooker and flavour with grated lemon zest.

Using a large saucepan, cook the imbutini in boiling salted water as per the instructions on the package. Drain them al dente and add them to the salmon sauce; decorate the dish with the boiled broccoli florets.

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P.IVA 03716041201

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