Serves 1
Directions
- 1Cut the zucchini into very small dice.
- 2Transfer the zucchini to a small pan with oil and garlic.
- 3Brown the zucchini, then cover with water and cook completely.
- 4Once cooked, transfer the zucchini to a pitcher.
- 5Add fresh basil, oil, cheese, and pistachio granules to the pitcher and mix until a delicious cream is formed.
- 6Set the zucchini cream aside.
- 7Skin the salmon and cut it into strips.
- 8Brown the salmon in the same pan where the zucchini was cooked.
- 9Season the salmon with salt and lemon juice, and brown it well.
- 10Add the zucchini cream to the salmon and set aside.
- 11Cook the pasta.
- 12Halfway through cooking, transfer the pasta to the pan with the zucchini cream and salmon.
- 13Add cooking water and complete the pasta's cooking in the pan.
- 14Finally, add some burrata and mix well.
- 15Plate the dish with burrata, salmon, zucchini, pistachio granules, black pepper, and a drizzle of oil.
Ingredients
- 150 g Pasta (gigantoni o paccheri)
- 150 g zucchine verdi
- 200 g Salmone
- 50 g burrata
- 20 g parmigiano grattugiato
- 20 g granella di pistacchio
- basilico fresco
- 0.5 succo di limone
- olio
- pepe nero
- aglio
Equipment
padellinoboccale
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