![Fusilli with smoked salmon, asparagus, pistachio and ricotta cream Fusilli with smoked salmon, asparagus, pistachio and ricotta cream](https://res.cloudinary.com/oreegano/image/upload/c_fill,f_auto,g_center,h_200,q_auto,w_200/v1494846264/xqpaf7tayrlpmehwe692.jpg)
Fusilli with smoked salmon, asparagus, pistachio and ricotta cream
first courses from Italy
Barley cold pistachios
Barley cold pistachios
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with
Summer is the period of cold dishes, to be able to eat wherever you are, even on the beach. In addition, with their colors convey so much joy.
Lorzo Rinse until the water is clear. Put it in a pot with the broth and ask the fire.
Door to a boil and cook over moderate heat since then for about 30 minutes, stirring occasionally to prevent sticking.
The broth should be absorbed completely only after cooking but if necessary topped up with a little water or broth. Once cooked you cool stirring from time to time because lorzo not stick.
Cook the peas steamed for 4-5 minutes in the case of fresh peas a few minutes more if they are frozen.
Chop coarsely chopped pistachios to get a not too fine. Cut into strips salmon.
Compose the dish lorzo stirring gently with the other ingredients and add a little oil EVO, keep aside a handful of chopped pistachios and a few asparagus tips for garnish.