Tagliatelle with salmon and turnips

  • Difficulty


  • 300 g0SW0203
  • 200 g salmon fillet
  • 200 g turnips
  • 1 shallot
  • 1 sprig fennel
  • salt and pepper
Tagliatelle n° 203


Peel the turnips, rinse them and slice them into rings, then chop them in half and blanch them in boiling water for 5 minutes and keep them aside.Rinse the salmon fillet, once dried chop it into chunks, place it in a non-stick pan with 2 tbsp of oil, season with salt and pepper, and, once browned, remove from the heat.Peel the shallot, rinse it and chop it, then put it in a pan with a dash of oil and fry until soft but not golden. Add the turnips, brown and add the salmon fillets. Cook for 2-3 minutes.In the meanwhile cook the pasta and when al dente drain it, mix with the ragù. Sprinkle with ground pepper and thinly chopped fennel and serve.