Fusilli napoletani with artichoke salmon and buffalo mozzarella

Ingredients for 4 people

  • 170 g of Fusilli Neapolitan Leonessa
  • 2 medium artichokes
  • 100 g of smoked salmon
  • 125 g of buffalo mozzarella Campana dop
  • 1/4 glass of white wine
  • 1 clove of garlic
  • Oil evo
  • Salt


Clean and wash the artichokes. Remove any internal beards and cut them into thin slices. Fry the garlic clove for a few minutes, then remove it and add the artichokes, salt and sauté a few minutes. Add the white wine and cook covered for about ten minutes (they must remain al dente). Meanwhile, cut the salmon into small pieces and the same thing you do with the mozzarella. Cook the Fusilli in salted water, but drain them rather al dente and finish cooking in a pan with the artichokes and a ladle of cooking water. Turn off the stove and add salmon and mozzarella, spreading it well. Leave a few pieces to decorate. Serve and eat immediately.

a cura di senticheprofumino

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