Wild salmon fantasy with cappelletti salmone e spinaci
Extremely difficult
Serve hot
Cappelletti salmone con verdure
Standard
Serve hot
Print recipe
Ingredients
- Cappelletti Salmone e Spinaci (ref. D13) - 5 pcs
- Scampis Crema sauce (ref. H9) - 30 g
- Carrot brunoise - 15 g
- Brunoise of red pepper - 15g
- Brunoise of white celery - 15 g
- Dill sprig (garnish)
- Salt and pepper
- Olive oil - 1/2 tbsp
Preparation
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Ingredients
- Cappelletti Salmone e Spinaci (ref. D13) - 5 pcs
- Scampis Crema sauce (ref. H9) - 30 g
- Carrot brunoise - 15 g
- Brunoise of red pepper - 15g
- Brunoise of white celery - 15 g
- Dill sprig (garnish)
- Salt and pepper
- Olive oil - 1/2 tbsp
Cappelletti salmone con verdure
Preparation
Fry the brunoise of carrot, paprika pepper and white celery with some olive oil. Season if necessary.
Heat the sauce according the instructions on the package.
Reheat the cappelletti in lightly salted boiling water for 3 minutes and drain well.
Arrange the vegetable brunoise compactly on a warm dish using a cookie cutter and arrange the cappelletti on top. Remove the cutter and add the rest of the brunoise. Coat the cappelletti nicely with some sauce and garnish with the sprig of dill.
Preparation cold line
Let the cappelletti thaw according to food safety standards.
Fry the brunoise of carrot, paprika pepper and white celery with some olive oil. Season if necessary and let cool down.
Arrange the vegetable brunoise compactly on a warm dish using a cookie cutter and arrange the cappelletti on top. Remove the cutter and add the rest of the brunoise. Coat the cappelletti nicely with some cold sauce and garnish with the sprig of dill.