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

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.