Penne with Broccoli, Salmon, and Wild Fennel
Category: First Courses (Primi Piatti)
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Penne Rigate | 320g |
| Broccoli | 300g |
| Salmon fillet | 250g |
| Wild fennel | 2 sprigs |
| Black peppercorns | To taste |
| Fine salt | To taste |
| Extra virgin olive oil | To taste |
Instructions
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Prepare the Broccoli: Begin by cleaning the broccoli. Rinse thoroughly and separate the florets from the central stalk. Trim the stalks of the florets, ensuring they are of a uniform size for even cooking.
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Steam the Broccoli: Fill a steamer with water, adding a sprig of wild fennel to infuse a subtle aromatic flavor. Place the broccoli florets into the steamer basket and steam for about 10 minutes, or until tender but still vibrant in color.
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Sauté the Broccoli: Once the broccoli is cooked, drain it, reserving the steaming water to use for cooking the pasta. Drizzle a little extra virgin olive oil into a skillet over medium heat. Add the steamed broccoli and sauté for a few minutes, allowing it to absorb the flavors of the oil and fennel.
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Cook the Pasta: In a separate large pot, bring salted water to a boil (you can use the water from steaming the broccoli for an added depth of flavor). Cook the penne according to the package instructions, ensuring it remains al dente.
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Prepare the Salmon: While the pasta is cooking, prepare the salmon fillet by removing any bones with tweezers. Cut the fillet into thin strips, then dice it into small cubes. In a separate skillet, heat a little olive oil over high heat. Add the salmon cubes and sauté them quickly for about one minute until just cooked through, being careful not to overcook. Season with a pinch of salt and a sprig of wild fennel for added aroma.
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Combine and Serve: Once the pasta is cooked, drain it and add it to the skillet with the sautéed broccoli. Toss the ingredients together, ensuring that the pasta is well coated with the flavors. Gently fold in the cooked salmon cubes, allowing everything to warm through for a final few seconds.
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Finish the Dish: Season with freshly ground black pepper and adjust salt to taste. Serve the dish immediately while hot, garnishing with additional fennel or black pepper if desired.
Notes:
This dish combines the richness of salmon with the earthy notes of wild fennel and the light freshness of broccoli, creating a perfect balance of flavors. The wild fennel imparts an aromatic touch that complements the other ingredients beautifully. Serve this dish with a light, crisp white wine to enhance the delicate flavors. Enjoy your penne with broccoli, salmon, and fennel as a delicious and healthy first course!
