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Sraccetti Con Le Triglie

by taste2016 April 18, 2018
GOURMET

SRACCETTI CON LE TRIGLIE

BY CHEF LUCIANO ZAZZERI
INGREDIENTS
  • 500g fresh Straccetti pasta
  • 1 garlic clove
  • 100g white onions
  • 10 ml olive oil
  • 400g red mullet filet
  • Parsley for garnish
  • Salt and pepper
PREPARATION

1. Finely chop the onions and the garlic and place in a pan together with the olive oil, fry gently until the vegetables are the same color.

2. Add the red mullet filets (keep 4 pieces on the side for decoration) and over a gentle fire, cook until they are reduced to small pieces. Season with salt and pepper.

3. Cook the pasta in boiling salted water for 4 minutes, strain and add in the pan with the red mullet sauce.

4. Sauté the pasta and sauce for 1 minute, sprinkle with chopped parsley and serve with the fish, garnished with parsley.

Chef Luciano ZazzeriGarlicItalylent recipeMichelinonionsphoenicia hotelRed Mullet FiletStraccetti Pasta
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Taste & Flavors
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  • ART DE VIVRE
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    • Garden Flavors
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    • Column1
      • Chicken & Poultry
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    • Column2
      • Lebanese
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Taste & Flavors
  • WHAT’S NEW
    • Column1
      • NEWS
      • GOURMET AGENDA
  • EAT & DRINK
    • Column1
      • EGYPT
      • JORDAN
      • KUWAIT
      • LEBANON
      • OMAN
      • QATAR
      • SAUDI ARABIA
      • UAE
      • Others
    • Column2
      • T&F’S PICKS
  • People
    • Chefs
    • Experts
    • T&F’s friends
  • ART DE VIVRE
    • Health & Wellbeing
    • Tips
    • Table setting
    • Savoir Vivre
    • Garden Flavors
  • Recipes
    • Column1
      • Chicken & Poultry
      • Meat
      • Seafood
      • Salads
      • Sauces
    • Column2
      • Lebanese
      • Gourmet
      • Quick & Easy
      • Step by Step
      • In Season
      • Compilations
    • Column3
      • Vegetarian
      • Healthy
      • Gluten Free
      • Sugar Free
    • Column 4
      • Desserts
      • Drinks
      • Special Occasion
      • Holidays
      • Kid’s Corner
      • Videos
  • ON THE MARKET
    • Products
    • Books