Jul 14 2026
Restaurants›Piccolina Toscana›Salmone All'antica Recipe

Salmone All'antica Recipe

Inspired by Piccolina Toscana
Time45m
Serves2

fregola sarda, sauté of zucchini, butternut squash and pearl onions

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Ingredients

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Fregola Sarda

Vegetable Sauté

Salmon

Method

Cook the Fregola Sarda

  1. 1

    Prepare the Water

    In a medium saucepan, bring 3 cups of water to a boil and add 1 tsp of salt.

  2. 2

    Cook the Fregola

    Add 1 cup of fregola sarda to the boiling water. Reduce heat to a simmer and cook for about 10-12 minutes, or until the fregola is tender but still has a slight bite.

  3. 3

    Drain and Set Aside

    Once cooked, drain the fregola and set aside, allowing it to steam off excess moisture.

Prepare the Vegetable Sauté

  1. 4

    Chop the Vegetables

    Dice 1 cup of zucchini and 1 cup of butternut squash into small cubes. Peel and halve 1 cup of pearl onions.

  2. 5

    Sauté the Vegetables

    In a large skillet, heat 2 tbs of olive oil over medium heat. Add the pearl onions and cook for 2-3 minutes until they start to soften.

  3. 6

    Add Zucchini and Squash

    Add the diced zucchini and butternut squash to the skillet. Mince 2 cloves of garlic and add them to the skillet, stirring frequently. Season with 0.5 tsp of salt and 0.25 tsp of black pepper. Cook for another 5-7 minutes, or until the vegetables are tender.

  4. 7

    Finish with Fresh Basil

    Remove from heat and stir in 0.25 cup of chopped fresh basil.

Cook the Salmon

  1. 8

    Prepare the Salmon

    Season 2 pieces of salmon fillet with 1 tbs of lemon juice, 0.5 tsp of salt, 0.25 tsp of black pepper, and 1 tbs of fresh dill.

  2. 9

    Cook the Salmon

    In a non-stick skillet, heat a little olive oil over medium-high heat. Place the salmon fillets skin-side down and cook for about 4-5 minutes. Flip and cook for another 3-4 minutes, until the salmon is cooked through and flakes easily with a fork.

Assemble the Dish

  1. 10

    Plate the Fregola

    On each plate, serve a generous portion of the cooked fregola sarda.

  2. 11

    Add Vegetables

    Top the fregola with the sautéed zucchini, butternut squash, and pearl onions.

  3. 12

    Finish with Salmon

    Place a cooked salmon fillet on top of the vegetables. Garnish with additional fresh basil or dill if desired.

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