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
1. First take the butter out of the fridge to let it soften. Pit the olives.
2. To make the stock, heat the olive oil in a pan. Add the vegetables, bay leaf, peppercorns and reserved parsley stalks. Sweat for a couple of minutes to soften but not color. Add the fish bones and continue to cook until these start to stick to the pan. Add the wine and cook until the alcohol has evaporated completely. Add the tomato paste and continue cooking over a low heat for another 2 minutes or so, taking care that the paste doesn't burn. Add a little water — enough almost to cover. hut not quite. Bring to the boil, turn down the heat and simmer for 10 to 15 minutes. Pass through a fine sieve and keep to one side.
3. Put the butter in a bowl. Crush the mullet liver, preferably using a pestle and mortar or the back of a knife. Then mix with the butter—it should be a nice pink color. Slice the red mullet into strips and keep at room temperature.
4. Slice the red mullet into strips and keep at room temperature.
5. Get a large pan of boiling salted water ready for the pasta.
6. Blanch the fresh tomatoes, skin, quarter and deseed.
7. Heat half the olive oil in a large saute pan. Put in the garlic and cook it gently fer a few minutes until it starts to color (don't let it burn or it will taste bitter).
8. Add the red mullet and cook for 1 to 2 minutes until the fish starts to stick to the pan. Keep scraping it, and it will crumble.
9. Add the white wine, then the fresh tomato, olives and stock. Firiaiiy, add the tomato passata arid cook for smother 2 to 3 minutes.
10. Meanwhile, cook the pasta in the salted boiling water fer about a minute less than the time suggested en the package (usually 5 to 6 minutes).
11. Drain the pasta well (it needs to be quite dry to take up the liver butter), reserving some of the cooking water, and add the pasta to the sauce with the rest of the olive oil.
12. Just before serving, heat in the liver butter with at wooden spoon, and, if necessary, you can add a little cooking water to loosen things. Finish with the chopped parsley.
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