This is a traditional Italian recipe. Great seafood with a nice firm flesh meets a rich dough taste. This pasta is called "troccoli". Alternatively you can use the classic spaghetti.
Ingredients for 4 people: 12 oz pasta troccoli or italian spaghetti, 1 lb red peppers into pieces, 1 lb 8 oz fish gurnard clean, 10 cherry tomatoes, 8 tablespoons extra virgin olive oil, 2 oz white onion, chopped, a bit of fresh mint, a bit of fresh basil, a bit of hot pepper, 6 tablespoons white wine, a little salt, chopped fresh parsley. Preparation: Take a large skillet and pour: onion, extra virgin olive oil, hot pepper, mint and basil. Cook over low heat for 5 minutes being careful not to burn it. Now add the red pepper cut in pieces, add the white wine and cover the pan with a lid. Cook over low heat for at least 10 minutes, if necessary add a little water. A little salt. Now clean and cut in half the cherry tomatoes. Pour into pan. Cook covered over low heat for another 10 minutes. Finally add fillets fish gurnard. Cover the pan and continue cooking for at least 10 minutes. Chop the fresh parsley with a knife and set aside. Cook the pasta as usual in salted water, remember that the cooking must be "al dente". Read the instructions and cooking time on the package. Drain and add the pasta to stir-fry. Serve in 4 dishes kept warm and garnish with chopped fresh parsley. Enjoy your meal! and I'll wait here for the next post. Yum
Ingredients for 4 people: 12 oz pasta troccoli or italian spaghetti, 1 lb red peppers into pieces, 1 lb 8 oz fish gurnard clean, 10 cherry tomatoes, 8 tablespoons extra virgin olive oil, 2 oz white onion, chopped, a bit of fresh mint, a bit of fresh basil, a bit of hot pepper, 6 tablespoons white wine, a little salt, chopped fresh parsley. Preparation: Take a large skillet and pour: onion, extra virgin olive oil, hot pepper, mint and basil. Cook over low heat for 5 minutes being careful not to burn it. Now add the red pepper cut in pieces, add the white wine and cover the pan with a lid. Cook over low heat for at least 10 minutes, if necessary add a little water. A little salt. Now clean and cut in half the cherry tomatoes. Pour into pan. Cook covered over low heat for another 10 minutes. Finally add fillets fish gurnard. Cover the pan and continue cooking for at least 10 minutes. Chop the fresh parsley with a knife and set aside. Cook the pasta as usual in salted water, remember that the cooking must be "al dente". Read the instructions and cooking time on the package. Drain and add the pasta to stir-fry. Serve in 4 dishes kept warm and garnish with chopped fresh parsley. Enjoy your meal! and I'll wait here for the next post. Yum
Commenti
Posta un commento