Busiata with perch fillet
Instructions
Prepare the dough, cut it into strips and roll on a stick.
Saute oil and garlic, add the fish cut into strips and diced zucchini.
Saute well and add a ladle of slightly salty water.
Drain the pasta after 2 minutes and pull it in a pan with oil.
Serve with a sprinkle of parsley.
Ingredients and dosing for 4 persons
- 100 g of perch fillet
- 1 clove of garlic
- 1 courgette
- 1 sprig of parsley
- Salt
- Olive oil extra virgin
- For the dough:
- 2 eggs
- 15 tablespoons of 00 flour
- Salt