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| Cook the pasta in a pan with plenty of boiling salted
water, drain it al dente, then put it under running water and drain again. Put some vinegar in a bowl with salt and pepper
and mix until the salt has completely melted. Add the oil and emulsion the sauce. Rinse the cherry tomatoes, slice them in
half and drain for 15 minutes. In the meanwhile rinse the salad, dry it and slice it into strips. Rinse and chop the parsley.
Slice the fish into strips then place in a bowl, add the tomatoes, half of the vinegar dressing and mix with a wooden spoon.
Toss the pasta in a bowl, dress it with the leftover sauce, add the smoked fish, the tomatoes and the salad, then mix, sprinkle
with parsley and serve. |
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Wine choice: |
|
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Vermentino di Gallura
(Sardegna) servito a 12° C | |
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