Ingredients for 4 people
400g Gramigna gialla (yellow)
150g Salmon pulp and trimmings
120g Vegetable stock cube (80g coarse salt, peels of: carrots, zucchini, Tropea onions, tomatoes; withered celery, pea pods, onion stems)
40g All-purpose flour
35g Butter
30g Smoked bacon rind
1l Fish stock (salmon bones, lemon peels, salt, pepper)
1 Withered celery stalk
Pepper and EVO oil to taste
Procedure
Prepare a vegetable broth with the leftover vegetable peels (carrots, leeks, zucchini, Tropea onions, tomatoes, withered celery, pea pods, onion stems). Then, with the bones and head of the salmon, lemon, salt, and pepper, prepare the fish stock and boil for 2 hours. Take the remaining vegetable peels, chop them, and place them in a perforated Gastronorm container; bake in a static oven at 80°C until completely dried, add coarse salt, and chop again in a cutter. Once done, create cubes and freeze them; dry the chopped withered celery stalk in a static oven at 70°C to add flavor to the dish. While the cooking processes continue, cut the salmon pulp and trimmings into cubes and sauté them in a pan with EVO oil flavored with smoked bacon rind. Finally, reduce the fish stock to create a velouté by adding the white roux (40g flour, 35g butter). When all the cooking is finished, put 3 cubes of vegetable stock in the broth and bring to a boil, cook the pasta for 5/6 minutes. Once the pasta is cooked, drain and sauté it in a pan with the salmon cubes and velouté.
FINISHING: Plate the dish by accompanying the pasta with the peels and stems of the onions and leeks previously sautéed in a pan.
