An elegant Italian lunch menu - with Salmon

Do you have little time and lots of guests for lunch and you don't know what to prepare to feed them and also make a good impression? So here's our menu for the day! Focus on Salmon - whether smoked or fresh - elegant and always a hit with guests. As Appetizer little canapes with Salmon and sour cream or caviar accompanied with a glass of Rose Prosecco. Followed by a Cheesecake Salata al Salmone - Salmon Tart and a delicious creamy Pasta al Salmone - Salmon pasta dish - either with short pasta or more elegant with Taglioni. As we have chosen to focus on Rose Prosecco for pairing with the Salmon dishes and also with the dessert - we have selected a Strawberry Tiramisu - Tiramisù alle fragole.  Have a wonderful Lunch!

Cheesecake salata al salmone

Salmon cheesecake or Cheesecake Salata al Salmone - is a very tasty cold dish, perfect as a tasty appetizer. You can also serve with your aperitifs, perhaps accompanying it with a glass of prosecco, or in a trio of fish main courses. If we prepare it just before bringing it to the table, put it directly into single-portion glasses, because without rest it cannot be removed from the mold.


100 g cracker; 60 g butter melted; 200 g smoked salmon

200 g creamy fresh cheese; 20 g grated cheese; fine salt

to taste; chives


 We put the crackers in the food processor and blend until they are reduced to powder. Pour the crackers into a bowl and add the melted butter. Mix until you have a mixture with a sandy consistency. Place 4 squares of baking paper on a plate and place a pastry cutter on each. Pour a quarter of the cracker mixture into each pastry cutter. Press well to obtain a compact base. We put 120 grams of salmon, the cream cheese and the grated cheese in the food processor. Blend everything until you have a cream. Divide the salmon mousse between the pastry rings and level it. Cut the remaining salmon (80 grams) into small pieces and place it on top of the mousse. Complete with the chopped chives and place in the refrigerator for at least a couple of hours. Let's turn out our mini salmon cheesecakes using a smooth-bladed knife. Let's transfer them to saucers and bring them to the table!

Pasta al Salmone

Pasta with salmon is a classic fish first course that adapts to any occasion and format: farfalle, penne, paccheri or matched with tagliolini, it becomes a very elegant pasta dish. The long egg pasta perfectly envelops the creamy sauce made with fresh salmon and without the addition of cream.


400 g of pasta; 300 g of smoked salmon; 4 tablespoons of cream; half onion; 2 sprigs of parsley; extra virgin olive oil to taste; Salt to taste. Pepper as needed. White wine.


Chop the onion finely and brown it in a pan with a drizzle of extra virgin olive oil.  Add the smoked salmon after cutting it into pieces, stirring occasionally with a ladle.

Add a little white wine and as soon as the salmon has browned, pour the cream into the pan, leaving it to cook for a few minutes. In the meantime, boil the water for the pasta, add salt and cook the pasta according to the instructions on the package. Once cooked, sauté the pasta in the pan together with the salmon sauce, adding a little cooking water if necessary. And voilà, the dish is served!

What best to accompany the salmon dishes with - than Prosecco Rose. Tagliolini al salmone pairs nicely with the Balbinot Prosecco Doc Rosè Millesimato Brut. Prosecco Rose is extremely versatile;  this wine is perfect in any occasion but great for an elegant lunch. Excellent as an aperitif, Prosecco Rosé Brut is particularly suitable for appetizers, raw fish and steamed seafood. But also goes very well with Pasta dishes with salmon. It is unforgettable when paired with desserts made with fruits, such as fruit tarts, especially red fruits, rosé prosecco is a perfect match. Or opt for Franciacorta Rose: Annamaria Clementi - Franciacorta  Rosé DOCG 2012 – Ca’ del Bosco.  A profound, eloquent wine with a silky and refined texture which goes very well with this Salmon menu. 

Tiramisù alle fragole

What's better than a delicious strawberry tiramisu -  

Tiramisù alle fragole to pamper ourselves on a spring or summer evening? A no-cook dessert, quick and simple to prepare, and an impressive look on the Lunch table! This recipe is prepared with fresh cream, mascarpone and condensed milk, instead of using egg and then the chopped strawberries are added. The layers of cream will alternate with those of ladyfingers soaked in milk, and finally to decorate we will use spectacular strawberry slices. The result will be an irresistible, soft, fresh dessert that will melt in your mouth!


450 g strawberries of which 150 g for decorating; 60 g sugar; 250 g mascarpone cheese; 250ml fresh cream; 100 g

condensed milk; 23 savoiardi biscuit; 1 lemon for the grated zest; milk to taste to soak the ladyfingers


Cut the strawberries into pieces and place them in a bowl. Add 3 tablespoons (60 grams) of sugar and mix. We whip the fresh cream together with the mascarpone. We also add the condensed milk and mix again. Add the grated lemon zest and the chopped strawberries. Mix gently with a spatula. We prepare the ladyfingers and some milk to soak them, and assemble our tiramisu in a 25×15 cm baking dish. Let's start by spreading a little cream on the bottom. We soak the ladyfingers and arrange them on top creating the first layer. Cover them with about half the cream. We form another layer of ladyfingers soaked in milk. Add the rest of the strawberry cream on top.Cut 150 grams of strawberries into slices and use them as a decoration for our tiramisu, placing them overlapping (or as we prefer) on the surface. Place in the fridge for at least 2 hours before enjoying our delicious dessert! Grazie a Fatto in Casa da Benedetta!

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