Fish with saffron
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Salmon and asparagus fusilli
ingredients
servings
4
Fusilli corti bucati, pasta
350 oz
Pink salmon
200 oz
Greenhouse asparagus
300 oz
Fresh cream
150 oz
Spring onions
1 unit
Dill
1 teaspoon
Extra virgin olive oil
20 oz
Iodized salt
to taste
Black pepper
to taste
first courses from Italy - Marche
Salmon and asparagus fusilli
Salmon and asparagus fusilli
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
You take a homemade spaghetti, roll it around a sockling iron and stretch it. You get a wire of serpentine paste. With industrial machining, the fusillo has refined with the hole. The term comes from the molten Italian voice that indicates the wood tool for spinning by hand, this remembers, for the continuous rolling, the action taken to form the pasta.
preparation
step 1
Wash and peel the asparagus stalks. Cut the tips in the middle in the lengthwise direction and the stems to washers.
step 2
Slice the fresh spring onion, sauté gently in a pan. Combine the asparagus and cook a few minutes, keeping them crisp. Add the cream, a pinch of salt and pepper and set aside.
step 3
Cut the salmon into cubes of 2 cm, add a pinch of salt and black pepper and fry in a pan over high heat for 1 minute with the oil Ages. Keep them aside in warm.
step 4
Cook the fusilli in boiling salted water, drain al dente and toss in a pan with the asparagus.
step 5
Serve carefully placing the browned salmon cubes and sprinkle with dill leaves.
