
Tubular pasta with red mullet and black olives

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This is a little more complicated than the last few recipes, but worthwhile because it is quite impressive. Although you can buy the mullet already filleted, it is better to buy whole ones from a fishmonger and ask him to fillet them for you, as the dish will have a more intense flavor if you ask for the bones to use for the stock, and for the liver? which is crushed and mixed with butter and beaten into the pasta right at the end.
ingredients
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serves: 4
4 1/4 teaspoons unsalted butter
3 tablespoons black olives (such as Taggiasche)
4 small fillets( or 2 large fillets) of red mullet (ask your fishmonger to give you the bones and the liver)
14 ounces garganelli
4 tomatoes
4 tablespoons extra virgin olive oil
2 cloves garlic (finely chopped)
1/2 wineglass of white wine
4 tablespoons tomato passata
handful of parsley (finely chopped, reserving the stalks for the stock)
salt and pepper
For the stock:
1 tablespoon olive oil
1/2 carrot (cut into chunks)
1/2 onion (cut into chunks)
1 stalk celery (cut into chunks)
1 leaf bay
2 black peppercorns
1/2 wineglass of white wine
1/2 tablespoon tomato paste
Servings Per Recipe: 4
Amount per Serving
Calories: 766
- Total Fat: 28.8 g
- Saturated Fat: 6.7 g
- Trans Fat: 0.2 g
- Cholesterol: 69.2 mg
- Sodium: 307.7 mg
- Total Carbs: 92.1 g
- Dietary Fiber: 14.6 g
- Sugars: 6.9 g
- Protein: 33.3 g
preparation

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