A few simple ingredients, but quality: this is the secret to this recipe that is also easy to implement. What are you waiting? Prepare our penne with broccoli and salmon with fennel, you’ll be thrilled!

  • Difficulty


  • Preparation


  • Cooking


  • Doses for

    4 persons

  • Cost



– 300gr Broccoli

– 2 springs of Wild Fennel

– 250gr of Fillet of Norwegian salmon

– Pepper and salt as required


To realize the penne with broccoli and salmon with fennel started by cleaning the broccoli: wash the broccoli florets divide the central stem, cut the stems of the buds and keep aside. Eliminate the toughest and outside of the central stem and cut it into small pieces.
Boil a steamer, pour the water and aromatizzatela with a sprig of fennel and pepper and place in even the stalks of broccoli.
Place the basket in the steamer and pour inside the broccoli florets, steam for about 10 minutes. When cooked, drain the broccoli, taking care to keep the water in the steam generator will use to cook pasta. Pour a little oil in a pan, then transfer the florets of broccoli, sauté some minuto.Portate the cooking water to a boil and cook the broccoli into the pasta so that you insaporisca with the spices.
Helping clean the salmon with a small pizza, remove any thorns present in the flesh, then cut the salmon fillet first strips and then into cubes and add to broccoli, saute for a minute on high heat salmon so just burn it.
Flavored with a sprig of wild fennel. Meanwhile, check the cooking of the pasta, drain it when it is al dente and transfer it to the pan with the salmon and broccoli. Blow up the dough in the pan a few minutes, stirring so that insaporisca. Your pens with broccoli are ready to be served piping hot!
If you do not like broccoli, you can replace it with zucchini. Alternatively wild fennel can flavor the water for steaming with other herbs such as thyme, sage or rosemary.

To delight this dish Clemente recommends Borgo Bianco