Tagliatelle gluten-free egg with artichokes, salmon and fresh basil

Tagliatelle gluten-free egg with artichokes, salmon and fresh basil
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Time: 40 minuti
Difficulty: Facile

Ingredients for 4 people
250 g of tagliatelle gluten-free egg pasta from Venice
5 artichokes
1 clove of garlic
2 shallots
500 g of fresh salmon
2 San Marzano tomatoes
4 fresh basil leaves
2 glasses of prosecco
Extra virgin olive oil
Fine salt
Ground black pepper
The juice of 1 lemon


Take the artichokes and remove the hardest leaves until you get to the heart, clean the stem well and cut it in half lengthwise; with a paring knife remove the internal beard and cut into very thin slices. Place the artichokes in a large bowl with water and a squeezed lemon.
Clean the garlic and chop it finely, do the same with the shallots and pour into a large pan with two generous tablespoons of oil. Let it brown on a gentle flame, in the meantime drain the artichokes and pour them into the garlic and shallot.
Cook the artichokes over a moderate flame, when they are softened with a glass of prosecco, let it evaporate, add salt and if necessary add some vegetable broth to finish cooking the artichokes that must be soft.
Work the salmon on a cutting board cutting it into cubes, heat a pan with a tablespoon of oil, sear the fish on a high flame, blend with the prosecco and let it evaporate. Try to cook the fish a little because it may harden. At the end of cooking, add salt and put the pan aside.
At this point, take the tomatoes, cut them into 4 slices, remove the pulp and cut into small pieces the tomato petals, cut into small cubes, pour them into a bowl and season them with a spoonful of olive oil, a pinch of salt up and a pinch of black pepper.
Put a pot on the fire with water, bring to a boil and add salt. When the water comes off the boil, cook the tagliatelle for about 3 minutes. At the end of cooking, drain the pasta into the salmon and mix well with the fish, sautéing the pasta over high heat. If necessary add a ladle of cooking water.
Take individual dishes, pour the hot artichokes on the bed of the plate, roll the tagliatelle in a ladle with the help of a fork and put them on the artichokes, add the cubes of salmon and a tablespoon of tomato and complete with a fresh basil leaf .