Salmon imbutini and broccoli florets
- 400 g egg imbutini
- 300 g fresh salmon
- 100 g boiled broccoli florets
- 8 Piccadilly tomatoes
- 1 clove of garlic
- Olive oil
- Chilli pepper
- 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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