Recipe (for 2 people):
-160 gr of bronze wire-drawing Spaghetti
– 2 slices of Smoked Salmon Trout
– 8 Sun-dried cherry tomatoes
– 3/4 spoons of Extra-Virgin Olive Oil
– 1/2 fresh Baby Onion
-1/2 spoon of Cognac- 1 or 2 Neapolitan Tarallo- Organic Orange Peel q.s.
PROCEDURE: Sauté the minced baby onion into a non-stick pan with extra virgin olive oil;
– Cut the sun-dried cherry tomatoes and add them to the minced baby onion, letting them cook for few minutes;
Cut in small pieces the smoked salmon trout and add it to the pan, turning it around for 1 or 2 minutes.
The ingredients should be cooked for a really short time. -Simmer with cognac until reduced.Cook the Spaghetti “al dente” Add the cooked spaghetti into the pan with the other ingredients, adding orange peel q.s. and crumbled tarallo.
Stir-fry mixing all the ingredients together;
Serve with orange peel, Tarallo and good italian white wine
Thanks Tiziana (@caprilove.tiziana) for this recipe.