sabato 9 maggio 2015

Paccheri al coccio

Gurnard is a very popular fish in Italy since its firm flesh is well suited to soup and stew.  I wanted to prepare something more springy so I decided for this simple pasta recipe.

300 gr paccheri Gentile (serving 3)
800 gr gurnard (fillets 350/400 gr)
Cherry tomatoes
Fresh parsley
Evo oil
Red chili flakes

Put some evo oil over medium heat with the fish head after 10 min cover with water and some celery, cooking for 30 min. Then filter water and save it. Fillet the gurnard and set aside.

In a pan put some evo oil and a clove of garlic, add the tomatoes and cook for 8/10 min with some spoon of fishy water afterwards add the gurnard fillets (350/400 gr) and cook for 20/30 min .

Cook the pasta in boiling water adding the fishy water too and when the pasta is very al dente, finish for one minute the cooking into the pan with sauce.

Serve with some fresh parsley and red chili flakes.