Ingredients for 6:
500 g of Balsamic tagliolini Leonardi
400 g of fresh salmon
2 spoons of White balsama Leonardi
1 spoon of Pomegranate Balsamic glaze Leonardi
½ glass of dry white wine
2 spoons of Extra virgin olive oil
1 garlic clove (crushed)
¼ Onion finely chopped
Salt, pepper
Balsamic Vinegar of Modena IGP 7 medals Leonardi or Balsamic pearls Leonardi (for finishing)

Preparation:
Stir in a pan the EVOO with garlic and onion for 2 minutes. Then add the white Balsama and the white wine and leave evaporate adding the salmon cut in small pieces. Cook for about 3 minutes and add a big spoon of Pomegranate glaze. Let it go for other 2 minutes mixing well, then switch the fire off.
Meanwhile we had put water in a saucepan, we put salt and when the water is boiling we pour the pasta, mixing with a woodspoon. Drain the pasta after 45 seconds and pour it in the pan with the fried salmon, along with a few spoons of cooking water.
Stir well all the ingredients while switching on the fire again, until all the liquid is absorbed. Serve immediately, finishing with aged Balsamic vinegar of Modena IGP or Balsamic Pearls Leonardi (White or black pearls).

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