Farfalle with salmon (4)
Instructions
And wait until the water boils, remove the salt by leaving them in a colander capers under running water and cut the salmon into strips.
Boil the farfalle and simultaneously pour into a pan of cold oil, adding the capers well drained, red pepper and salmon.
Add salt and Cook, stirring often and at the end add the farfalle al dente.
Mix well and, if necessary, add more oil.
Garnish with chopped parsley and serve immediately.
Ingredients and dosing for 2 persons
- 200 g of type paste butterflies
- 100 g of fresh salmon cut into strips
- 1 tablespoon of capers desalted
- Pink pepper
- Olive oil extra virgin
- Chopped parsley
- Salt