My favorite scents and colors

My favorite scents and colors

Tuesday, March 13, 2012

Spaghetti with Red Mullet Ragout

INGREDIENTS for four person

10 red mullet
600 grams of spaghetti nr. 5
690 grams of tomato pulp
Extra virgin olive oil
150 grams of flour
3 cloves of garlic
2 sprigs of parsley
3-4 leaves of fresh basil
Pecorino cheese
Salt, pepper, chili
1 teaspoon of sugar

Remove the fish from the package and rinse under cold water, especially on the inside. Then dry well with paper towels and set aside.

In a frying pan with high edges bring to boil water for spaghetti. In the meantime, finely chop the parsley, peel garlic and cut into slices.

Now salt the fish, and put a slice of garlic, a sprinkling of pepper and a little 'chopped parsley in the inside of the fish. Pour the flour in a shallow dish and start sprinkke the fish on all sides. Let stand aside.

Then in a nonstick pan pour a dribble of extra virgin olive oil and bring to high heat. Now fry the fish on both sides until it forms a brown crust, then remove from pan. After that pour into the same pan the chopped tomatoes, basil, some chopped parsley, the remaining garlic and sugar and cook over medium heat. Meanwhile chop the fried mullet with a fork (this is a laborious work because they have enough bones) Later I will propose the method of threading. Pour the chopped fish  into the sauce and lower the fire.

If the water for pasta boils already pour 1 tablespoons of salt and toss the pasta. At the end of pastas cooking time(usually eight minutes), drain well and pour in the sauce turning slowly with two forks (not to make the sauce crash. 'I have held four heads of the fish in hot pot as a decoration.

Serve with a sprinkling of pecorino cheese and pepper. Enjoy!

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