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The Demetra Food Academy Recommends...

Figs and maraschino Creme Caramel
Figs and maraschino Creme Caramel
Cream of fresh tomatoes garnished with artichokes, string beans and watercress
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Spaghetti with clams and chanterelles mushrooms
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Creamed Syracuse salmon potatoes with wild fennel and semi-dried tomato flakes

Author: APCI - Associazione Professionale Cuochi Italiani

Creamed Syracuse salmon potatoes with wild fennel and semi-dried tomato flakes
Ingredients
  1. 500g potatoes
  2. 2 spoons Salmon Cream
  3. 30g onion
  4. q.s. extra virgin olive oil
  5. 300g milk
  6. 50g wild fennel fronds
  7. 50g Mid-Dried Small Tomatoes "Gourmet" in Sunflower Oil
Method

  • Braise the onion and potatoes together and cook in the milk.

  • Add the wild fennel and continue cooking.

  • Add two dessertspoons of creamed salmon.

  • Season with salt and pepper. Liquidise and add the flakes of semi-dried tomatoes.

  • Serve in soup bowls and garnish with a sprig of wild fennel and a drizzle of oil.

Products in this recipe
Salmon Cream

Salmon Cream
Mid-Dried Small Tomatoes "Gourmet" in Sunflower Oil

Mid-Dried Small Tomatoes "Gourmet" in Sunflower Oil