Mezze penne with sauce of redfish
Instructions
By fishmonger let fillet redfish retaining heads and bones.
Heat oil in a pan and let fry the cloves of garlic crushed.
Join the heads and bones of redfish and Brown well.
Wet with wine and, once evaporated, add the chopped tomatoes.
Add salt and simmer for about a quarter of an hour then passed the gravy from the vegetable mill, reach into or in a large skillet and then lift the boil.
Lay fish fillets, season with salt and pepper and let Cook for 5 minutes.
Boil the mezze penne al dente, drain and pour into the pan with the sauce and let them jump for a few minutes mixing them continuously with two forks.
Serve the sauce with a little oil and raw with the chopped parsley.
Ingredients and dosing for 8 persons
- 600 g of type mezze penne pasta
- 1 redfish of 1000 g
- 600 g of peeled tomatoes
- 100 g of olive oil extra virgin
- 1 glass dry white wine
- 2 cloves of garlic
- Parsley
- Salt
- Pepper