The tagliolini with mullet are a first course based on fish with a very special taste, especially if prepared at home with fresh ingredients. The chickpea cream supplied will enhance the flavor
Ingredients for 4 people
- 280 grams flour
- 200 grams of date tomatoes
- 100 grams concentrated tomato
- 160 grams dried chickpeas
- 80 grams semolina
- 50 grams butter
- 10 grams chilli powder
- 3 shallots
- 4 mullet
- 3 eggs
- 2 yolk
- 1 garlic clove
- 1 liter sparkling water
- salt
- extravirgin olive oil
The recipes of tagliolini with trigliette and chickpea cream
Prepare the dough: work the eggs and the egg yolks with the concentrate, the pepper and a pinch of salt; knead the flour with the egg mixture prepared to obtain a homogeneous red paste. Let stand for an hour in the fridge, spread it in thin sheets and cut into 2 mm wide tagliolini.
For the cream of chickpeas mince the shallots, fry them with half the butter, add the chickpeas, mix and cover with the sparkling water, which serves to better break the peels of the legumes. Cook for an hour and blend it all adding the remaining butter until you get a smooth cream.
For the sauce fillet the mullets and remove residual bones with tweezers; cut the fillets in half lengthwise. Fry the minced garlic in a pan with 3 tablespoons of oil, add the tomatoes cut into quarters and half of the red mullet fillets. Hall and cook for 4 minutes.
Put the remaining mullet fillets in a non-stick pan with the part of the skin in contact with the container, transfer to the fire and brown them gently turning (it is important to start from the cold pan to prevent them from curling).
Cut the tagliolini in plenty of salted water and drain when al dente. Meanwhile, put the pan on the stove with the sauce.
Transfer the noodles into the pan with the sauce and let them flavor for a while.
Spread on the plates a veil of cream of chickpeas and center the noodles wrapped in a nest, complete with golden mullet fillets and servants
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