Broken spaghetti in broth
Whether it's summer or winter, if there's pasta with fish broth I don't hold back. The title already contains the whole recipe, starting with the type of pasta: strictly hand-chopped spaghetti. The technique that my grandmother used, and that I continue to use too, consists of breaking the spaghetti in half and placing them inside a tea towel. While you hold the napkin with one hand, with the other, closed into a fist, you crush them as if you wanted to knead. In the end, you will get perfectly chopped spaghetti. Spaghetti spezzati with fish broth has the scent of the sea, as long as you cook fresh fish just caught. The type may vary according to the availability of the day or personal tastes. Ultimately, a very simple recipe that combines the advantage of making us taste, in addition to a fragrant first course that will make us lick our lips, a second course with fish with tender and delicate meat.
Ingredients
Fish 500 gr Spaghetti 250 gr Celery 2 ribsParsley 1 sprigBasil 10 leaves1 large carrotPotatoes 2Salt to tasteCherry tomatoes 8-10 Onion 1/2
Steps
Talk to your local fishmonger and buy some mixed fish to make a good broth. For the recipe for Spaghetti spezzati with fish broth I bought 1 scorpion fish, 2 gurnards, 4 cicadas, 1 conger eel and some shrimps. Vary the type of fish according to your tastes and what the catch of the day offers. Start by removing the scales, then gut the fish, wash them thoroughly and place them to the side. In a large saucepan, fry chopped garlic, onion, parsley, chopped cherry tomatoes, carrot and celery in plenty of oil and let it go for 3/4 minutes. Arrange the fish so that they do not overlap, add a lot of water to cover them and cook for about 20 minutes. The time will vary depending on the size of the fish and the type (e.g. the presence of crustaceans). Season with salt and pepper. As soon as they are cooked, transfer the fish to a pan and, with the help of a sieve, strain the broth into a pan in sufficient quantity to cook the pasta. Bring back to the boil and toss in the previously chopped spaghetti. Season with salt and finish cooking. Serve with plenty of broth and garnish with a few pieces of deboned fish.
Whether it's summer or winter, if there's pasta with fish broth I don't hold back. The title already contains the whole recipe, starting with the type of pasta: strictly hand-chopped spaghetti. The technique that my grandmother used, and that I continue to use too, consists of breaking the spaghetti in half and placing them inside a tea towel. While you hold the napkin with one hand, with the other, closed into a fist, you crush them as if you wanted to knead. In the end, you will get perfectly chopped spaghetti. Spaghetti spezzati with fish broth has the scent of the sea, as long as you cook fresh fish just caught. The type may vary according to the availability of the day or personal tastes. Ultimately, a very simple recipe that combines the advantage of making us taste, in addition to a fragrant first course that will make us lick our lips, a second course with fish with tender and delicate meat.
Ingredients
Fish 500 gr
Spaghetti 250 gr
Celery 2 ribs
Parsley 1 sprig
Basil 10 leaves
1 large carrot
Potatoes 2
Salt to taste
Cherry tomatoes 8-10
Onion 1/2
Steps
Talk to your local fishmonger and buy some mixed fish to make a good broth. For the recipe for Spaghetti spezzati with fish broth I bought 1 scorpion fish, 2 gurnards, 4 cicadas, 1 conger eel and some shrimps. Vary the type of fish according to your tastes and what the catch of the day offers. Start by removing the scales, then gut the fish, wash them thoroughly and place them to the side. In a large saucepan, fry chopped garlic, onion, parsley, chopped cherry tomatoes, carrot and celery in plenty of oil and let it go for 3/4 minutes. Arrange the fish so that they do not overlap, add a lot of water to cover them and cook for about 20 minutes. The time will vary depending on the size of the fish and the type (e.g. the presence of crustaceans). Season with salt and pepper. As soon as they are cooked, transfer the fish to a pan and, with the help of a sieve, strain the broth into a pan in sufficient quantity to cook the pasta. Bring back to the boil and toss in the previously chopped spaghetti. Season with salt and finish cooking. Serve with plenty of broth and garnish with a few pieces of deboned fish.
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