Mezze maniche with burrata and salmon
Our butter for delicate recipes
Ingredients for two people
- 160 gr of mezze maniche pasta
- 130 gr of salmon fillet
- 90 gr of drained burrata
- half shallot
- coarse salt
- half little cup of vodka
- grated peel of a quarter of a lemon
- half teaspoon of drained green pepper in brine
- Wild fennel herb
- 1 little cup of dry white wine
- extra virgin olive oil
Dice the salmon and marinate it with the grated lemon peel, drained green peppercorns and the wild fennel herb. Season the salmon with coarse salt before using it. Sauté the finely chopped shallot with a little oil and butter. Add the salmon, let it take flavour and add the vodka. Let it evaporate and season with salt and black pepper. Thinly slice the wild fennel herb and quickly sauté it in another pan with a bit of oil, butter and a crushed clove of garlic which must be removed from the pan later. Deglaze with white wine. Add a pinch of sugar, salt, pepper and parsley. Cook it keeping it crispy. Now remove the garlic. Tear the burrata.
Boil the pasta in plenty boiling salted water. Drain and toss in the pan with the salmon , adding the sautéed fennel herb. If necessary , moisten with a little cooking water from the pasta. Mix with the burrata before serving.