The penne salmon and beans is an unusual dish in Italy, because those two ingredients are rarely mix together. Moreover, the salmon is not so traditional for the Italian kitchen, even if it became very popular in the last 20 years. In fact, pasta with salmon is now a great classic for Italy, even if salmon is a northern fish. In this recipe in fact, we make some variation to the classic preparation for the pasta and salmon, made with cream. In fact we have combined salmon with cannellini beans, for a tasty dish.
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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Ingredients
- 160 g Penne rigate
- 250 g Salmon fillet
- 150 g beans Borlotti, canned
- 100 ml white wine
- 15 g Butter
- 5 g Turmeric
- ¼ Onion white
- 1 clove garlic
- 1 tuft parsley fresh
- 1 pinch salt
- 1 sprinkle Black pepper
- 5 tbsp olive oil extra virgin
Ingredients
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Instructions
- Peel the onion (1) and chop it (2). Leave aside in a saucer (3).
- Take the salmon and remove the skin (4). Cut the fillet in small pieces (5) and leave aside in a saucer (6).
- Wash the parsley (7) and then chop (8). Leave aside (9) in a saucer.
- Peel the garlic (10) and then chop it (11). Leave aside (12) in a saucer.
- Pour five tablespoons of extra virgin olive oil (13) into a large pan, and heat it. Add the onion (14) and fry for a minute. Then add the salmon (15).
- Mix (16) until the salmon has browned, and then pour the white wine (17) to simmer until reduced. Then add the drained cannellini beans (18) and cook for five minutes.
- Now pour a little bit of cooking water and mix (19), and then add the butter (20) to melt it. Low the fire to a minimum and add the garlic (21).
- Once you nearly cooked the seasoning, add some salt (22), the parsley (23) and turmeric (24) in powder, and mix well.
- In the meantime put the pasta to boil (25) and cook (26) for 11 minutes, before draining it (27). Keep a little cooking water aside.
- Add the penne in the pan (28), mix well (29) for one minute over low flame, adding some cooking water if needed. Finally sprinkle with black pepper (30) and serve immediately on the table.
Recipe Notes
