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Ingredients:
- 500 g Paccheri di Gragnano - Pastificio dei Campi
- 200 g strained Piennolo del Vesuvio DOP tomatoes
- 1 redfish (800-900 g)
- 2 garlic cloves from Nubia
- Extra Virgin olive Oil (Sofia DOP Monte Etna)
- Unrefined salt "Oro di Sicilia"
- butter "Azienda Agricola Frascio"
Fillet the Redfish. Cook the bones and head for 5 minutes in salted water. Separate the bones from the water and use the water for cooking the Paccheri later.
Crush two cloves of garlic and fry them in a pan with a little olive oil from Mount Etna. Add the sieved Piennolo del Vesuvio tomatoes and simmer for 4-5 minutes.
Fry the fish fillet in a pan with a lid and with a little butter for 10 minutes.
Cook the Paccheri for 9 minutes until al dente, drain and add to the sauce. Serve and give the redfish fillets on the pasta.
Recommended wine: Cataratto IGP Terre di Sicilia - organic winery "Adamo"