Pasta with Sea Bream Ragout
Massa com Ragu de Dourada
INGREDIENTS
- 3 fillets of Brasmar Sea Bream
- 80 to 100 g of rigatoni pasta
- ½ red bell pepper
- 1 lemon
- 1 clove of garlic
- 1 red onion
- 1/4 chili pepper
- 1 teaspoon of butter
- 1 and a half tablespoons of tomato paste
- Salt and pepper to taste
- 1 samphire seaweed
- 1 small bunch of coriander
- 1/3 of a glass of white wine
- 2 tablespoons of olive oil
Massa com Ragu de Dourada
INGREDIENTS
- 3 fillets of Brasmar Sea Bream
- 80 to 100 g of rigatoni pasta
- ½ red bell pepper
- 1 lemon
- 1 clove of garlic
- 1 red onion
- 1/4 chili pepper
- 1 teaspoon of butter
- 1 and a half tablespoons of tomato paste
- Salt and pepper to taste
- 1 samphire seaweed
- 1 small bunch of coriander
- 1/3 of a glass of white wine
- 2 tablespoons of olive oil
PREPARATION
Remove the skin from the sea bream fillets and cut into small cubes.
Cut the bell pepper into small cubes, chop the chili pepper, red onion and coriander.
Heat a frying pan and add the olive oil, a whole clove of garlic, the chopped onion and the chili pepper. Stir until the mixture is golden brown, then add the peppers and remove the garlic clove. Add the tomato paste and let it cook a little to lose its acidity. Then add the white wine and let it evaporate.
Cook the pasta for 7 to 9 minutes and reserve some of the cooking water to add to the sauce.
Back to the sauce, add the sea bream cubes to the pan, add 3 tablespoons of the pasta water, juice of half a lemon, 1 teaspoon of butter, salt and pepper to taste
Add the pasta and cook for approximately 2 minutes.
Add the coriander and a little more lemon juice.
For plating, place the salicornia seaweed on top.
PREPARATION
Remove the skin from the sea bream fillets and cut into small cubes.
Cut the bell pepper into small cubes, chop the chili pepper, red onion and coriander.
Heat a frying pan and add the olive oil, a whole clove of garlic, the chopped onion and the chili pepper. Stir until the mixture is golden brown, then add the peppers and remove the garlic clove. Add the tomato paste and let it cook a little to lose its acidity. Then add the white wine and let it evaporate.
Cook the pasta for 7 to 9 minutes and reserve some of the cooking water to add to the sauce.
Back to the sauce, add the sea bream cubes to the pan, add 3 tablespoons of the pasta water, juice of half a lemon, 1 teaspoon of butter, salt and pepper to taste
Add the pasta and cook for approximately 2 minutes.
Add the coriander and a little more lemon juice.
For plating, place the salicornia seaweed on top.
OUR SUGGESTIONS
OUR SUGGESTIONS
