Spaghetti with pureed sauce, fla­vors of the Apu­lian seas on the ta­ble

Q Magazine - - Q Cuisine -


The spaghetti with the sauce of breed is, un­like what is com­monly thought, a de­li­cious and tasty dish. The breed is not a type of fish to buy, per­haps al­most no wide­spread, but its sauce will be able to amaze you in a very pos­i­tive. With this dish it will be pos­si­ble to have a first and a sec­ond course in a sin­gle stroke, in a sim­ple and eco­nom­i­cal way. The breed is a del­i­cate but at the same time flavour­ful fish, which has the ad­van­tage of be­ing at a good price. The trick for cook­ing a good sauce is to clean the fish well, so as to re­move every piece of skin and mix ev­ery­thing with spaghetti, the per­fect pasta for this fish sauce. All that's left is to add the fish to the pan, pour the spaghetti into the wa­ter and the game is done sim­ply.


600/800g of breed cut into slices | 350g of spaghetti 1 clove of gar­lic | extra vir­gin olive oil pars­ley q.b. | 300 g of small toma­toes oil q.b. | Salt to taste | chili pep­per q.b.


First, put the extra vir­gin olive oil and a minced gar­lic in a pan to fry them for a few min­utes. Add the toma­toes to flavour and let it cook over high heat. As soon as the oil be­gins to make the first bub­bles, add the breed that must be rinsed pre­vi­ously care­fully, in salt wa­ter. It is nec­es­sary to re­move the vis­cous mu­cus that cov­ers the race, which is a symp­tom of fresh­ness. After cov­er­ing the pan with the lid, we must cook the breed for 10 min­utes and then turn them over and cook for an­other 10 min­utes over medium heat. In the end, for spicy lovers, you can add chili or even chopped pars­ley. In the mean­time, let's cook spaghetti in boil­ing wa­ter un­til they have reached the per­fect cook­ing and sea­son with the sauce in the same pan. All that re­mains is to serve the pasta and en­joy it at the ta­ble.

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