INGREDIENTS FOR 4 PEOPLE :
2 pezzogne 500G
30 TOMATOES PACHINO
2 cloves of garlic
400 g of PACCHERI GRAGNANO
PINK PEPPER
WHITE WINE
When I find this wonderful fish of the sea at the fish I always have a flicker of joy ..
Its meat is among the most delicate and tasty , reminiscent of the lobster for its sweetish aftertaste
Put water on the stove for paccheri
Take the tomatoes and bake whole in a centrifuge in order to obtain the juice. with two pinches salt and leave aside
Take pezzogne , squamatele and sfilettatele ( if you're lucky like me, someone will do it for you at the fish ) .
Take the head and bones and put them in a pan with a little water , cover and cook over low heat for 5 minutes, until the water will be well seasoned . Pull out the pulp with a fork that remains attached to the bone and under the head , and let the soup that you have created. Throw the rest .
Now in another pan Go and take the fillets and sear in a pan where you have previously made lightly saute a clove of garlic and a small pinch of chili on low heat , being careful not to burn them.
( I do so for the garlic , I take it whole and crush it with the palm of your hand with the skin . This gives off its flavors but does not burn )
After you have seared the fillets skin side down , sfumateli with white wine . and rigirateli . Cook a few seconds and begin to remove the skin ( you will see that it comes off easily.)
Once you have removed all the skin , continue to cook eventually fade with another wine with a fork and begin to break the pulp until you have created a sort of creamed fish, you are going to spray with the stock that we had prepared previously .
Meanwhile, salted with 2, 3 pinches of salt and the crushed red pepper with your hands or with a Tritapepe
When the mixture is all mixed and compact, turn off the heat and pour the tomato juice that we had prepared previously . mix well and let it sit with a lid.
Go to decline paccheri , that if they are of good workmanship ( Gragnano) will have a firing of at least 13-15 min.
When you get about 5 min from the end of cooking time , turn on the low heat under the cream of sea bream , and begin to drain paccheri with a slotted spoon pouring it into the cream , leaving very wet .. go even add a couple of ladles of cooking water and continue to whisk until the end of cooking .
Go to Serve and garnish with a few whole pink peppercorns and a few leaves of fresh cilantro if you have it ..
Wishing you could also fill paccheri with the cream of fish!
Serve with a great Oppidum Moscato di Terracina Andrew
Bon appetit !
VERSIONE ITALIANA
2 pezzogne 500G
30 TOMATOES PACHINO
2 cloves of garlic
400 g of PACCHERI GRAGNANO
PINK PEPPER
WHITE WINE
When I find this wonderful fish of the sea at the fish I always have a flicker of joy ..
Its meat is among the most delicate and tasty , reminiscent of the lobster for its sweetish aftertaste
Put water on the stove for paccheri
Take the tomatoes and bake whole in a centrifuge in order to obtain the juice. with two pinches salt and leave aside
Take pezzogne , squamatele and sfilettatele ( if you're lucky like me, someone will do it for you at the fish ) .
Take the head and bones and put them in a pan with a little water , cover and cook over low heat for 5 minutes, until the water will be well seasoned . Pull out the pulp with a fork that remains attached to the bone and under the head , and let the soup that you have created. Throw the rest .
Now in another pan Go and take the fillets and sear in a pan where you have previously made lightly saute a clove of garlic and a small pinch of chili on low heat , being careful not to burn them.
( I do so for the garlic , I take it whole and crush it with the palm of your hand with the skin . This gives off its flavors but does not burn )
After you have seared the fillets skin side down , sfumateli with white wine . and rigirateli . Cook a few seconds and begin to remove the skin ( you will see that it comes off easily.)
Once you have removed all the skin , continue to cook eventually fade with another wine with a fork and begin to break the pulp until you have created a sort of creamed fish, you are going to spray with the stock that we had prepared previously .
Meanwhile, salted with 2, 3 pinches of salt and the crushed red pepper with your hands or with a Tritapepe
When the mixture is all mixed and compact, turn off the heat and pour the tomato juice that we had prepared previously . mix well and let it sit with a lid.
Go to decline paccheri , that if they are of good workmanship ( Gragnano) will have a firing of at least 13-15 min.
When you get about 5 min from the end of cooking time , turn on the low heat under the cream of sea bream , and begin to drain paccheri with a slotted spoon pouring it into the cream , leaving very wet .. go even add a couple of ladles of cooking water and continue to whisk until the end of cooking .
Go to Serve and garnish with a few whole pink peppercorns and a few leaves of fresh cilantro if you have it ..
Wishing you could also fill paccheri with the cream of fish!
Serve with a great Oppidum Moscato di Terracina Andrew
Bon appetit !
VERSIONE ITALIANA
INGREDIENTI X 4 PERSONE:
2 PEZZOGNE DA 500G
30 POMODORI PACHINO
2 SPICCHI D'AGLIO
400 G DI PACCHERI DI GRAGNANO
PEPE ROSA
VINO BIANCO
La sua carne è fra le più delicate e gustose, ricorda l'aragosta per il suo restrogusto dolciastro
Mettete l'acqua per i paccheri sul fuoco
Prendete i pomodori pachino e passateli interi in una centrifuga in modo da ottenerne il succo. salate con due pizzichi e lasciate da parte
Prendete le pezzogne , squamatele e sfilettatele (se siete fortunati come me, qualcuno lo farà per voi in pescheria).
Prendete la testa e le lische e mettetele in una padella con poca acqua, copritele e fate cuocere a fuoco lento per 5 minuti, fino a quando l'acqua sarà ben insaporita. Staccate con una forchetta la polpa che rimane attaccata alla lisca e sotto la testa, e lasciatelo nel brodetto che avete creato. Buttate il resto.
Adesso in un altra padella prendete i filetti e andateli a scottare in una padella dove precedentemente avrete fatto soffriggere leggermente uno spicchio d'aglio e una piccola presa di peperoncino a fuoco lento, facendo attenzione a non bruciarli.
(Io per l'aglio faccio così, lo prendo intero e lo schiaccio con il palmo della mano con tutta la buccia. In questo modo emana i suoi sapori ma non si brucia)
Dopo aver scottato i filetti dalla parte della pelle , sfumateli con del vino bianco . e rigirateli . Fateli cuocere qualche secondo e cominciate a levare la pelle ( vedrete che viene via facilmente.)
Una volta eliminata tutta la pelle, continuate a cuocere eventualmente sfumando con altro vino e con una forchetta cominciate a spaccare la polpa fino a quando non avrete creato una sorta di crema di pesce, che andrete ad irrorare con il brodo che avevamo preparato precedentemente.
Nel frattempo, salate con 2 ,3 pizzichi di sale e sbriciolate il pepe rosa con le mani o con un tritapepe
Quando il composto sarà tutto amalgamato e compatto, spegnete il fuoco e versate il succo di pomodoro che avevamo preparato precedentemente. mescolate bene e lasciate riposare con un coperchio.
Andate a calare i paccheri, che se sono di buona manifattura ( Gragnano) avranno una cottura di almeno 13-15 min.
Quando sarete arrivati a circa 5 min dal tempo di cottura finale, riaccendete il fuoco basso sotto la crema di pezzogna , e cominciate a scolare i paccheri con un mestolo bucato versandoli nella crema, lasciandoli molto umidi.. andate anche aggiungere un paio di mestoli di acqua di cottura e continuate a mantecare fino a fine cottura.
Andate ad impiattare, guarnendo con qualche grano di pepe rosa intero e qualche fogliolina di coriandolo fresco se lo avete..
Volendo potreste anche riempire i paccheri con la crema di pesce!
Volendo potreste anche riempire i paccheri con la crema di pesce!
Accompagnate con un ottimo Oppidum Moscato di Terracina Sant'Andrea
Buon appetito!
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