Spirelli tricolore salad with artichoke, broccoli and smoked trout

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Ingredients

Ingredients for 10 servings:

  • 2 kg Ardo Spirelli tricolore
  • 600 g Ardo Broccoli florets
  • 200 g Ardo Oven-dried tomatoes
  • 400 g Ardo Artichoke bottoms
  • 100 g Ardo Herb mix alla Mexicana
  • 600 g smoked trout
  • 100 ml olive oil
  • 2 limes
  • 300 ml Mayonnaise
  • Salt and pepper

Allergens

Fish Egg Mustard

Preparation

  1. Steam the pasta briefly and immediately rinse it off in cold water.
  2. Steam the artichoke bottoms and broccoli to the desired texture, and rinse them off in cold water.
  3. Mix the mayonnaise with the Herb mix alla Mexicana and stir through the spirelli.
  4. Cut the artichoke bottoms into strips, mix with the broccoli and defrosted oven-dried tomatoes. Season with salt and pepper, olive oil and lime juice.
  5. Arrange the vegetables on the pasta.
  6. Crumble the smoked trout fillets and arrange on the pasta salad.

Ardo products used in this recipe