Paccheri with monkfish
Fish is always fabulous, but in summer in my family we eat more willingly, both as a second course and with pasta, and it is a first course that I recommend today, namely Paccheri with monkfish sauce or monkfish as you like: a tasty and tasty condiment, quite simple to prepare. You can choose the shape of pasta you prefer, although paccheri in my opinion, go very well with this recipe, try it now! PACCHERI WITH MONKFISH or monkfish, a typical pasta dish of Neapolitan cuisine based on simple and tasty fish, a perfect recipe for a fish menu to be made in a short time. But how good are paccheri with monkfish? I would say a lot, to prepare a good condiment I also added a couple of blue crabs and the result was really good. The recipe for paccheri with monkfish in itself is very simple, of course you have to get an monkfish and if you want some crabs to enrich the flavor of the dish, paccheri and cherry tomatoes, I used tomatoes for a creamier sauce. Perfect for a fish menu even for the upcoming Christmas holidays, if you buy fresh fish in advance clean and freeze it, or prepare the sauce and put it in the freezer. This dish is often considered delicious due to the high cost of fish, first courses are prepared with monkfish almost everywhere and the combination with cherry tomatoes is the best. Follow me in the kitchen, today there are paccheri with monkfish.
Ingredients
380 g Paccheri500 g Monkfish (fillet)400 g Very fine tomato pulp1 clove Garlic100 ml White wineExtra virgin olive oil100 ml Milk1 bunch ParsleySalt and pepper1 tsp Coarse salt (for the pasta cooking water)
Preparation
Ask your trusted fishmonger to clean the Monkfish obtaining a 500 g fillet. Slice it into cubes that are not too small. Wash, dry the parsley and chop it finely with a knife or half moon. In a large non-stick pan, pour the oil and add a clove of garlic divided in two, keeping the heat medium-low. As soon as it "sizzles" add the monkfish cubes, season with salt and pepper and let them brown well, turning them on the opposite side as well. Use kitchen tongs for this operation, with a spoon you would risk flake the fish. Deglaze with the wine and let it evaporate for a few minutes, always over medium heat; as soon as you no longer smell the wine, gently pick up the monkfish cubes with a slotted spoon, and place them on a plate that you will keep aside. Pour the tomato pulp into the sauce left in the pan (including the garlic), season with a pinch of salt and cook over low heat for 10 minutes, stirring occasionally. The very fine tomato pulp does not have to cook much like peeled tomatoes. Also, always taste when you cook, I tell you to adjust the salt, maybe it's fine with your taste. Now add the milk. It's not strange trust me, even in the Bolognese sauce it is used, it is essentially used to make the sauce less acidic and creamier, without compromising the flavor of the sauce in any way. Add it a little at a time, while stirring, continuing to cook for 4/5 minutes maximum. Turn off, add the monkfish cubes and mix gently, then let it rest by covering the pan with a lid. Boil the water for the paccheri in a pan, with a light handful of coarse salt. As soon as it boils, dip the pasta and cook it al dente. When they are cooked, drain the paccheri directly into the pan by removing them with a slotted spoon, then transfer the pan to the stove and stir over high heat to mix everything well. Sprinkle with plenty of fresh parsley and serve the Paccheri pasta with monkfish sauce, piping hot. Enjoy your meal!
Fish is always fabulous, but in summer in my family we eat more willingly, both as a second course and with pasta, and it is a first course that I recommend today, namely Paccheri with monkfish sauce or monkfish as you like: a tasty and tasty condiment, quite simple to prepare. You can choose the shape of pasta you prefer, although paccheri in my opinion, go very well with this recipe, try it now! PACCHERI WITH MONKFISH or monkfish, a typical pasta dish of Neapolitan cuisine based on simple and tasty fish, a perfect recipe for a fish menu to be made in a short time. But how good are paccheri with monkfish? I would say a lot, to prepare a good condiment I also added a couple of blue crabs and the result was really good. The recipe for paccheri with monkfish in itself is very simple, of course you have to get an monkfish and if you want some crabs to enrich the flavor of the dish, paccheri and cherry tomatoes, I used tomatoes for a creamier sauce. Perfect for a fish menu even for the upcoming Christmas holidays, if you buy fresh fish in advance clean and freeze it, or prepare the sauce and put it in the freezer. This dish is often considered delicious due to the high cost of fish, first courses are prepared with monkfish almost everywhere and the combination with cherry tomatoes is the best. Follow me in the kitchen, today there are paccheri with monkfish.
Ingredients
380 g Paccheri
500 g Monkfish (fillet)
400 g Very fine tomato pulp
1 clove Garlic
100 ml White wine
Extra virgin olive oil
100 ml Milk
1 bunch Parsley
Salt and pepper
1 tsp Coarse salt (for the pasta cooking water)
Preparation
Ask your trusted fishmonger to clean the Monkfish obtaining a 500 g fillet. Slice it into cubes that are not too small. Wash, dry the parsley and chop it finely with a knife or half moon. In a large non-stick pan, pour the oil and add a clove of garlic divided in two, keeping the heat medium-low. As soon as it "sizzles" add the monkfish cubes, season with salt and pepper and let them brown well, turning them on the opposite side as well. Use kitchen tongs for this operation, with a spoon you would risk flake the fish. Deglaze with the wine and let it evaporate for a few minutes, always over medium heat; as soon as you no longer smell the wine, gently pick up the monkfish cubes with a slotted spoon, and place them on a plate that you will keep aside. Pour the tomato pulp into the sauce left in the pan (including the garlic), season with a pinch of salt and cook over low heat for 10 minutes, stirring occasionally. The very fine tomato pulp does not have to cook much like peeled tomatoes. Also, always taste when you cook, I tell you to adjust the salt, maybe it's fine with your taste. Now add the milk. It's not strange trust me, even in the Bolognese sauce it is used, it is essentially used to make the sauce less acidic and creamier, without compromising the flavor of the sauce in any way. Add it a little at a time, while stirring, continuing to cook for 4/5 minutes maximum. Turn off, add the monkfish cubes and mix gently, then let it rest by covering the pan with a lid. Boil the water for the paccheri in a pan, with a light handful of coarse salt. As soon as it boils, dip the pasta and cook it al dente. When they are cooked, drain the paccheri directly into the pan by removing them with a slotted spoon, then transfer the pan to the stove and stir over high heat to mix everything well. Sprinkle with plenty of fresh parsley and serve the Paccheri pasta with monkfish sauce, piping hot. Enjoy your meal!
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