Main Dishes

Penne Al Salmone con Capperi e Fennel


Salmone -the white fish that turns pink - this is due to their diet of krill in the sea. Salmone is a fish that is relatively new to Italian cuisine, and is best found in Northern Italy. In regards to this strong fish, the higher the fat content, the more flavorful the taste. Thus, when in colder waters, you will find the fish of higher fat content and satisfying flavor. I like to enjoy a Pinot Grigio with this plate.

• 4 cups of penne
• 6 oz smoked salmone
• 3 sprigs of oregano
• 1 oz of capers
• 1/4 red onion diced
• 2 tblspn butter
• 2 oz olive oil
• 1/4 fennel with stem
• 1 cup cream
• black pepper to taste
• salt for water
• Begin by putting a pot of salted water to boil - add the pasta upon boil • Meanwhile, cut the salmon into 1 inch strips • Put the olive oil in a skillet and heat on medium • Cut off 2 feathers of the fennel and set aside • Take 1/4th of the fennel bulb and dice • Peel off the leaves of the oregano and set aside • Add butter, diced fennel and onion in the skillet and saute until soft • Next, add the oregano, capers, black pepper, cream and simmer • Add 4 strips of the salmone, break down with a fork and stir into sauce • Turn heat off and add remaining salmone • Use a slotted spoon to take the penne out of the water and add directly to the skillet and toss. • Plate the pasta and add the feathers from the fennel as a garnish


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