Serpentini
Serpentini au mascarpone et au saumon fumé
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400g of Panzani Serpentini
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200g mascarpone
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2 tablespoons of oil
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4 tablespoons lemon juice
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Fresh dill
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150g of smoked salmon
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1. Cook pasta in boiling water until "al dente."
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2. During this time, mix the oil into the mascarpone and season with lemon juice.
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3. Chop the dill and add it in.
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4. Cut the salmon into strips.
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5. Drain the pasta and mix it up with the spicy mascarpone.
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6. Arrange on plates and top with salmon strips.
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