This month we offer you another tasty recipe of Chef Giuseppe Mancino of our Restaurant Il Piccolo Principe 2 Michelin Stars. We are waiting for you in Viareggio!
Ingredients
320g Candele Pasta Leonessa, 800g red-mullets, 200g tomato puree, 200g fresh tomato cut into pieces, 2 tablespoons of Pernod, 2 ribs chopped celery, 2 chopped shallots, 2 chopped garlic, 1 chopped carrot, 1 lemon, ½ chopped fennel, chili pepper as much as you like, extra virgin olive oil, basil, salt and pepper as much as you want.
Process
Cook the Candele Pasta in abundant salty water. Scaled the red-mullets, gutted and filletted. Cook everything with the chopped of carrots, celery, fennel, garlic shallot and pepper, pour with the Pernod. Evaporate and add the tomato puree, salt, chilli and 2 glasses of water; Let cook until you get a small broth that you can use to cream the pasta with little pieces of fresh tomatoes, chopped basil, scratched lemon and oil. With the the red-mullet fillets: cook half of them in the pan and the remaining part make a tartare seasoned with a little extra virgin olive oil and salt. Put the Candele in the plate and complete with the seared red-mullets, the tartar and add the remaining sauce. TO COMBINE A recipe that emits energy, the one of apparently simple elements, the acidity and succulence of tomatoes, the aromaticity of basil, the intensity of the red-mullet combined with a pasta format that yields to ancient and unmistakable flavors. Like those of some Cilento wines, among them a good “Aglianico” from Paestum, saved in steel and bottle, can enhance the elements of the dish and make them alive in an ever-changing alternation of sensations ranging from scents of small fruits and flowers to a good acidity, body and right tannins. Better tasted with some degree of temperature below average.
From the Calendar of the Leonessa Pastificio – January 2018
