When my daddy wanna make me happy, he brings me some freshly caught fish, and if he wanna me like super-happy, he brings squids, giant prawns, and a nice grouper!!! Last time I made Grouper in Acqua Pazza, this time I decided to make a sauce.
Yesterday he took care of the frying, and I made this grouper sauce… yummy!
Ingredients for 6 servings: Proscar buy
500 g of paccheri pasta
a 2 kg grouper
300 g of cherry tomatoes
100 ml of white wine
2 cloves of garlic
extra-virgin olive oil
Preparation Time: 10 min.
Cooking Time: 50 min.
Total Time: Buy cheap Topamax 1 hour
Prepare a fish fumet: put the bones and scraps of the grouper in a pot, with 2 tbsp of evo oil, 1 clove of garlic, a few tomatoes ad a pinch of salt, and cover with water.
Bring to a boiling point, then let reduce until you get a thick and concentrated broth.
In a large pan, pan-fry garlic and hot pepper with pleny of evo oil. Then quickly brown the groupon fillets in pieces.
Add in the white wine and let simmer until reduced, then add the tomatoes.
Cook for a dozen minutes on a low heat and with the lid on.
Cook the paccheri (see the guide) put a large pot of salted water on to boil, with 1 Tbsp of salt for every 2 quarts of water. When the water comes to a boil, add the pasta and cook, uncovered, at a rolling boil, following the cooking time reported on its package. Drain the pasta “al dente” (it must be still a little firm, not mushy).
Meanwhile, sift the fumet.
Slowly stir the fumet into the pan. Season to taste.
Flash-fry the paccheri in the pan, sprinkle with some freshly ground black pepper, add some fresh parsley, and serve.
Bronze-drawing paccheri is amongst the most typical pastas in Campania; we also call them “schiaffoni”, and they are amazing with any fish sauce.
P.S. When making some fish sauce, be generous about the oil 🙂
Nessuna ricetta simile a Paccheri Pasta with Grouper.All Recipes, recipe by Flavia Imperatore
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