Pennette with Broccolini and Fennel Salmon

Pennette with broccolini and fennel salmon is a dish that combines the delicacy of the fish with the crunchiness of the vegetables, with an aromatic touch provided by the fennel. Here is the recipe to prepare this tasty first course.

Ingredients

• 350 gr of pennette or short pasta of your choice
• 300 gr of broccolini
• 200 gr of smoked salmon
• 1 clove of garlic
• 4 tablespoons of extra virgin olive oil
• Fennel seeds
• Salt to taste
• Black pepper to taste
• Grated zest of 1 lemon (organic if possible)

Preparation

1. Clean the broccolini and separate the florets from the thicker stems. Boil them in salted boiling water for a few minutes, they must remain crunchy. Drain and set aside.
2. In a large pan, heat the extra virgin olive oil with the crushed unpeeled garlic clove to flavor it. Then add the fennel seeds and toast for a minute.
3. Cut the smoked salmon into strips and add it to the pan with the garlic and fennel. Sauté for a few minutes over medium heat.
4. Add the broccolini to the pan with the salmon and gently mix. If necessary, adjust with salt and pepper. Remove the garlic clove.
5. Meanwhile, cook the pennette in plenty of salted water following the package instructions for al dente cooking.
6. Drain the pasta and keep some of the cooking water. Transfer the pennette to the pan with the salmon and broccolini seasoning. If necessary, add some cooking water to create a cream that envelops the pasta.
7. Add the grated lemon zest and gently mix to combine all the ingredients.
8. Serve immediately, with a further sprinkle of black pepper and fennel seeds if liked.

Curiosity

Fennel is widely used in Italian cooking, especially in Sicily, where it is also the key ingredient of the famous wild fennel. It adds a touch of freshness and lightness to dishes, which perfectly complements the rich flavor of smoked salmon.