Trofiette, salmon and sage
This is definitely a first course easy and fast to cook, suitable for those with little time that still want taste and goodness.
Let groped by the delicate flavor of the salmon and the creative Divella pasta!
- Olive Oil Salmon 1 pack
- Sage 3-4 leafs
- Extra Virgin Olive Oil (as you need)
- Milk 1 spoon
- Salt (as you need)
- Fresh Trofiette Divella, 350 gr.
- Cook the pasta in plenty of salted water. With the mixer set on immersion sage with oil, a pinch of salt and milk;
- Blend until you get a soft cream. Drain the pasta and season with salmon and the cream;
- Serve at the table.
- Cibus Direct