- 500 g salmon fillet without skin
- 320 g strozzapreti
- 150 g vegetable broth
- 12 pumpkin flowers
- 2 fillets of anchovy in oil
- grated pecorino cheese
- toasted hazelnuts
- salmon eggs
- extra virgin olive oil
For the recipe of salmon strozzapreti, courgette flowers and anchovy, check that there are no bones in the salmon fillet, then steam it, for a maximum of 6-7 minutes.
Chop up a bay leaf, remove the central coast, then whisk it together with the anchovy fillets, 2 tablespoons of grated pecorino cheese, the vegetable stock and a couple of tablespoons of oil, until you get an emulsion.
Boil the strozzapreti in salted boiling water, drain them al dente and sauté in a pan with the chopped salmon, the cleaned and chopped pumpkin flowers and the emulsion. Spread the strozzapreti on the plates and complete each with a teaspoon of salmon roe and 5-6 coarsely chopped hazelnuts.
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