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Mezze penne rigate integrali with ragù of sea bream, bergamot and dill

RECIPE PREPARED WITH

MEZZE PENNE RIGATE INTEGRALI

LA CASA DEL GRANO

PREPARATION

25

MIN

COOKING

9

MIN

DIFFICULTY

MEDIUM

RECIPE FOR

4/5

PEOPLE

Method

  1. Scale, gut and clean the sea bream
  2. Cut off the two fillets and set them aside
  3. Brown the coarsely chopped onion, celery and carrots in a pan
  4. Add the bay leaf, thyme and sea bream scraps and continue browning
  5. Add the icy water and bring to a first boil
  6. Strain all and reduce the liquid by half over low heat
  7. Brown the garlic with a drizzle of evo oil in another pan, then take it out and add the two sea bream fillets cut into pieces roughly half a centimetre in size
  8. Add the juice of half a bergamot, chopped dill and three ladles of fish fumet
  9. Cook all for about 6 minutes
  10. Cook the La Casa del Grano Mezze penne rigate integrali in a generous amount of salted water until half cooked, then drain and finish cooking in the pan with the sea bream ragù, adding more fumet if necessary
  11. Serve piping hot, adding bergamot zest and dill to taste

Ingredients

  • 280 g La Casa del Grano “Mezze penne rigate integrali”
  • 700 g sea bream
  • Half an onion
  • Half a carrot
  • 3 celery stalks
  • 1 bergamot
  • 2 cloves of garlic
  • Dill, bay leaf and thyme, q.s.
  • Evo oil, q.s.
  • Salt, q.s.

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