Conchiglioni pasta with fresh fennel, salmon roe and parmigiano reggiano cheese

255 Views
 
Livello MASTERY
20 min
256 Views
 
Livello MASTERY
4 Persone
20 min
INGREDIENTI: per 4 persone

11.5 oz Barilla Conchiglioni

1 shallot, chopped

5.4 tbsp extra virgin olive oil

1 fennel, thinly sliced

2.8 oz salmon roe

2.8 oz Parmigiano Reggiano cheese

salt and pepper to taste

 

Preparation

Put a pot of water to boil and when it’s ready, cook the pasta. In the meantime, in a pan sauté the shallot with some oil for a few minutes, add the fennel and set aside the shoots to use as decoration. Sauté for some minutes on medium heat, add two ladles of the pasta cooking water and cook until the fennel becomes. Drain the pasta, toss in the pan with the fennel, add the Parmigiano Reggiano away from the heat and, before serving, garnish with the salmon roe and fennel shoots.

 

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