Coquilletto with Asparagus and Salmon by @hervecuisine
15 min
Medium
2 servings
🍝
300 g
Coquillettes
🐟
2
Salmon Fillets
🌱
1 bunch
Asparagus
🥬
1
Fennel Head
🌿
Dill
🧂
Salt
🌶️
Pepper
🧅
1
Shallot
🥛
200 ml
Cream
🧀
50 g
Grana Padano Cheese
1
Vegetable Stock Cube
🫒
Olive Oil
Preparation Steps
Step 1/6
Chop asparagus, fennel, shallot.
Step 2/6
Cook coquillettes in pot.
Step 3/6
Sauté shallot, add asparagus, fennel.
Step 4/6
Add salmon, cook till done.
Step 5/6
Mix pasta, vegetables, salmon.
Step 6/6
Stir in cream, cheese, seasonings.
Composition
Ingredients
Types
Pasta, Meat, Vegetables, Herbs, Condiments, Dairy
Ingredients
Coquillettes, Salmon fillets, Asparagus, Fennel head, Dill, Salt, Pepper, Shallot, Cream, Grana Padano cheese, Vegetable stock cube, Olive oil
Allergens
Gluten, Fish, Dairy
Dietetics
Dietary regimen
Pescatarian
Calories
to inform
Macro nutrients
to inform
Nutritional Information
Minerals
to inform
Vitamins
to inform
Preparation
Time Information
Preparation
15 minutes
Overall
15 minutes
Difficulty
Level
Medium (2/4)
Steps
6 steps
Equipments
Utensils
pot, knife, spoon
Appliances
stove
Type
Type
Type Of Dish
Main Course
Occasions
Lunch, Dinner
Origin
Source
Platform
Original Creator
@hervecuisine
Origin
Cuisine
Italian, Fusion
Geographic
to inform
Various
Aspect
Texture
Creamy, Crunchy
Flavors
Savory, Umami
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos
room temperature : , fridge : Up to 3 days (in an airtight container), freezer :