Red mullet is a very tasty fish, but it dries out easily as it is very lean. By cooking it sous-vide at a low temperature, the fish will be very tender and juicy. Flaked and mixed with extra virgin olive … Continue reading Pasta with Red Mullet Sous-Vide and Pistachios (Taglioni con Triglie e Pistacchi)
Sarde a Beccafico is a famous traditional dish from Sicily. The sardines are stuffed with breadcrumbs, raisins, pine nuts, and baked in the oven with orange juice. At Cala del Citro the chef made a dish with red mullet that … Continue reading Stuffed Red Mullet with Pistachios and Orange (Triglie ripiene)
This dish was inspired by similar ravioli I had at Angiolina in Campania. It was listed as red mullet ravioli with fennel on the menu, but it was actually served with carrot and cherry tomatoes. Here I opted to use … Continue reading Black Ravioli with Red Mullet and Fennel (Ravioli con triglie e finocchi)
Bonifacio is the most beautiful town in Corsica, and that is where I had brandade de rouget et fenoil at the nice restaurant l’Archivolto. Brandade is usually an emulsion of salted cod and olive oil, but there are also versions … Continue reading Brandade of Red Mullet and Fennel (Brandade de Rouget et Fenouil)
There is something fishy about this post. See if you can find out what it is while you are reading. I’ll reveal the mystery at the end… Many Italian pasta recipes will tell you to cook the pasta for a … Continue reading Spaghetti Risottati alle Triglie (Risotto-Style Spaghetti with Red Mullet)
Calamarata is a pasta shape from southern Italy that looks like rings of calamari, and it is most often served with a seafood sauce. This fish ragù is very simple and can be prepared while the pasta cooks (provided that … Continue reading Calamarata al Ragù di Pesce (Pasta with Fish Ragù)
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