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Pasta and smoked salmon, the most delicious recipes – Italian Cuisine

Pasta and smoked salmon, the most delicious recipes

How to treat salmon to prepare a delicious first course and 5 recipes to try to fall in love with pasta seasoned with smoked salmon

Pasta and smoked salmon: what a good idea! Simple, quick to prepare and always good, it's a real one jolly recipe of which we cannot do without. But if you are thinking that there is only one way to do it, you are very wrong! Here are some directions for create always original dishes and a small collection of recipes to taste it like you've never done before.


One of the most intense ways to taste smoked salmon is to not work it. In this version it is perfect to enrich the pasta and has the only defect that tends to stick a little. To avoid this, cut it into a format similar to the pasta we have chosen: thin strips for pocket money, diced for dumplings and penne, rectangles for more important formats such as rigatoni. The seasoning? In this way it is perfect with private cherry tomatoes, six seeds, extra virgin olive oil and pepper.


If we want to give an exotic twist to our pasta, we prepare smoked salmon with a marinade made with extra virgin olive oil, lemon or lime, and a mixture of black, white and pink pepper. We will drain it, cut it into slices and season our pasta with salmon, thinly sliced ​​avocado and a few tablespoons of the marinade liquid.

Scalded in a pan

If you do not like raw meats, you can also cook smoked salmon in a pan to make it more like a cooked fish fillet. Do not overdo the cooking time or it will tend to dry out and take into account the fact that it will be very salty. For this reason we recommend combining it with another cooked and fancy ingredient such as fried zucchini and turning off the most intense flavors with a few leaves of fresh mint.

In the gallery above, 5 recipes not to be missed.

Escape to Alto Adige to discover great and young cooks – Italian Cuisine

Here is our guide for an eno-gastronomic tour of South Tyrolean excellence to discover great and young chefs, autochthonous wines and gourmet pizzas. All in the fresh air, in the Dolomites light

Stories of cooks

For those coming from northern Europe, it is the gateway to Italy. Just look at the ancient fortresses of lookout or the breathtaking castles that dominate the highlands, to remember its strategic importance. But South Tyrol is also the ideal place for a summer getaway from the hottest and busiest places, to breathe that fresh mountain air and to fully enjoy all the immense food and wine heritage that this region offers. The chefs are thus entrusted with the great task of transforming and enhancing local raw materials (and not only) by becoming the mouthpiece of a territory that is all to be discovered, tasted and "breathed". And they do it starting in the morning, with dream brunches; until lunchtime with snacks for mountaineers; and to dinners, in the light of the Dolomites.

The early bird catches the worm

That breakfast is the most important meal of the day in South Tyrol knows this well, also because it is often a destination for hikers and big walkers. Certainly the gourmets will appreciate the energetic international breakfasts both sweet and savory in places like Gius La Nonnaglück in the central square of Caldaro, where Gerda Gius prepares with a special care appetizing and tantalizing trays of humus and caramelized figs, feta salads, eggs, cured meats, yoghurts and much more of which we leave you the taste of surprise. Not to be missed is the Mein Beck di Lana café-bakery with torteria, where the varieties of local breads are a must (in addition to the Merano Merlot with carrots and chocolate): from Vitel with spelled sprouts, to the Schüttelbrot or schiacciatina of rye flour, up to the delicious Vinschger loaves flavored with cumin and fennel. But be careful: don't underestimate the ice cream.

The Mediterranean in the mountains

The Kofler brothers' dinner at the Farmerkreuz in Tyrol is also worth the trip. Manfred in the kitchen, Stefan in the dining room, a Michelin star and a great passion for cooking, which led them to transform the historic family business into a prestigious gourmet restaurant. Not only territory, but also sea, Mediterranean, to try in the tasting menu Alps to sea, that is from the Alps to the sea, which best of all tells the philosophy of this place; you will be positively impressed by the originality and the perfect success of dishes such as "Foie gras, Golden Delicious apple and Bronte pistachio", or from "The restricted broth of porcini with fagottino di patate and Sicilian red prawns", an evergreen ever present in paper. Because for them more than the kilometer zero counts the good kilometer, that is the quality product, even in the cellar, where we find both local and, for example, Croatian labels. But in reality we have not yet revealed yet another strong point: an unforgettable view of Merano from the top, with the Val Venosta on the right the Adige Valley in front.

Kofler brothers

From wood to 1200 meters in 1908

A carpenter's past, a present as a great chef and an even more promising future; and to think that the young Stephan Zippl has still not exceeded thirty years. After a period with his hands in the wood, he decided to paste them following the footsteps of a cook and winemaker father, with noteworthy experiences, including a period under the three stars of Norbert Niederkofler. From him he learns above all the respect for local products, as can be seen in his creation “Il bosco nel piatto”, a carpaccio of kohlrabi with pear cheese curd, roasted chanterelles, blueberries and hot speck froth with cheese from pera, which "best represents our Renon plateau," says Stephan. We also find the same principle in the beverage, with an interesting selection of apple juices, the undisputed queen of local production (he also produces fruit); and with a sophisticated wine cellar of Alto Adige wines, which, obviously, given the origins, could not miss. But to get to know and better understand his creativity, treat yourself to one Gourmet Week, or a thematic offer to discover local products, or even a Midweek Short Gourmet, with four nights and various tastings.

Steaks in carbonated water

Have you ever tried matured meat in carbonated water? This is the revolution undertaken by Thomas Mair at the Meatery, in Val Pusteria, today registered with the brand Aged Beef water. Thomas was looking for new techniques for the classic maturation and found them by resting the beef cuts for four weeks in sparkling mineral water; but beware, not just any water, but a choice with care and with the right concentration of carbonic acid. The result? A unique, tasty and very juicy meat, with a slightly mineral flavor and an incredibly tender consistency, like a fillet. You can buy it at the counter, or taste (by appointment only) sitting at the convivial table of the Meatingpoint; as an alternative there is also the proposal of the mountaineer's snack, that is a gourmet version of the packed lunch inside an excursion backpack.

Eating in a labyrinth, between historic vineyards and esoteric gardens

On the South Tyrolean Wine Route, one of the oldest there is, there is also Count Franz Graf von Pfeil. Owner of the Kränzelhof Estate, complete with a wine cellar, 5 hectares of orchards and vineyards, castle and restaurant, offers a tasting of its wines paired with traditional Italian dishes, always prepared starting from organic raw materials and sometimes served on the table by the chefs themselves, like the farfalle with robiola with herbs and chanterelles. To try is Farnatzer, which ennobles an underrated wine like Schiava in an excellent way, giving one of the best interpretations. But not only: after a satisfying taste, it will be time to let yourself be enchanted by its labyrinth garden, a truly enchanting place, inspired by astral symbolism.


At Tenuta J. Hofstätter not only wine, but also pizza, thanks to the precious cook and sommelier Marzia Buzzanca. It was she, in fact, who valued the second pizza using the techniques of haute cuisine: a careful selection of organic flours and long leavening dough, to then unhinge the classic combination with beer and surprise us with a perfect accompaniment to the wines of the cellar. But it does not end here: the estate also has another restaurant, the Alte Post, where chef Arno Baldo will amaze you with innovative dishes, often with ingredients grown by him in the adjacent vegetable garden, such as the vegetable julienne and the turnip in the stuffed veal tip with lentil vinaigrette. Well done!

Birth and history of broccoli, from the Etruscans to the present – Italian Cuisine

Birth and history of broccoli, the vegetable with extraordinary beneficial properties: from the invention of the ancient Romans to the spread in Europe, up to the landing in America

In the very wide variety of vegetables "made in Italy", one particularly worthy of interest because of his valuable nutritional properties and the broccoli, or the cabbage variety notoriously little loved by children. This vegetable, a real cure-all for our health, is now widespread in most of Europe and the world, but few know that it originated in southern Italy. Let's go then to discover the main stages in the history of broccoli, starting from the Etruscans and the ancient Romans and arriving until the landing in the United States.

Broccoli, the vegetable loved by the Etruscans and ancient Romans

The cabbage family, to which the broccoli belongs, he was much loved by the Etruscans, who appreciated both the taste and the beneficial properties.
This ancient civilization of skilled navigators was in fact devoted to cultivation and it is thanks to the Etruscans and their famous Mediterranean trade that the cabbage also reached the Phoenicians, the ancient Greeks and the populations of the current islands of Sicily, Sardinia and Corsica. Big cabbage lovers were also the ancient Romans, so much so that the famous naturalist Pliny the Elder, between the years 23 and 79 AD, wrote about how this civilization used to cultivate and cook them. It is to them that the merit of the creation of the first variety of broccoli, called Calabrian broccoli, as well as the etymology of the term that derives from the Latin brachium, ie arm, branch or sprout. It is said that the Romans used to boil broccoli along with a mixture of spices, onion, wine and oil (as evidenced in the cookbooks of the Apicius gastronomist) or serve them accompanied to creamy sauces prepared with aromatic herbs or wine, as it is said that they used to eat them raw before banquets to ensure that the body absorbed alcohol better.

The sapling-shaped superfood that has conquered the world

There broccoli spread outside the Italian territory he began in 1533, when Caterina de ’Medici married Henry II and introduced this precious vegetable into the French court, of which at the time were also part of Italian chefs. After France it was the turn of theEngland, where the broccoli were nicknamed Italian asparagus, as mentioned in the 1724 edition of Gardener's Dictionary by Miller. In both countries, broccoli became popular with the passage of time, but the initial reception was not the best, also due to the unpleasant smell of sulfur emanating during cooking. In 1922 two immigrants from Messina brought broccoli seeds to California, giving rise to the first plantation in the city of San Jose, and then contributed to their distribution also in other cities. In the United States, unlike European countries, these vegetables established themselves rapidly and successfully, and already in the 30s their popularity was consolidated.

Around the world in the last thirty years, thanks to new cooking methods and new discoveries on health benefits, including antioxidant properties that help prevent some forms of cancer, the consumption of broccoli has tripled. The most known and loved varieties are the Calabrese, rosette-shaped, and the Romanesco broccoli, known for its pyramidal shape with many small spiral rosettes.

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