All recipes written by Gordon Ramsay
To prepare strozzapreti with cherry tomatoes and capers, cook the pasta in boiling salted water for 6 minutes.
Reheat meanwhile 2 tablespoons of oil in a pan; cut the slices of bread into cubes and toast them.
Chop the sage leaves and the zest of 1 lemon; cut the fresh cherry tomatoes in half. Collect everything in a bowl with the chilli pepper, capers and cherry tomatoes in oil.
Strain the pasta in the bowl, mix it with the dressing.
serve sprinkle it with the cubes of toasted bread.
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.
By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.
Read more about data collection for ads personalisation our in our Cookies Policy page