Time: 30 Minuti
Difficulty: Facile

Ingredients for 4 people:
500 g Sunflower Pizzaiola Gluten-free Venice pasta 200 g guanciale 400 g fresh salmon 40 ml brandy
8 fresh asparagus tips
Extra virgin olive oil
Salt up to 4 g fillets of chilli pepper

Procedure
Work the cheek slicing it 3-4 mm thick, then create strips; heat a non-stick frying pan over high heat and when it is hot, add the bacon and let it cook for a few minutes.
Remove the bacon from the pan with a skimmer, leaving the residue of fat that has been released into the pan,add the diced salmon and brown it for a few minutes on a gentle flame. Add the brandy and let it lighten with the help of a lighter, after a few minutes remove the fish from the heat and place the pan in a corner.>Take a saucepan and fill it with water to bring to a boil, add salt and cook the gluten-free sunflowers for about 4 minutes together with the asparagus, drained in the pan of salmon and let it cook on a moderate flame .
Complete with crispy bacon and a tuft of chilli fillet.

Recipe of Chef Marco Scaglione
Photo Francesco Bolognini