Intrighi® textured dough tagliatelle with garlic, oil, chili, red mullet, and citrus

Prepare a sauté with one clove of garlic and parsley, adding cold water. Let it cool, then blend to make a parsley sauce that will be used as the base of the dish. Sauté the other clove of garlic with the chili, add water, and let it reduce. Strain the mixture and add lemon juice.
Cook the Intrighi® in plenty of salted boiling water, drain, and toss in a pan. Add grated lemon zest and raw fillets of red mullet.

Chef Daniele D’Alberto
Recipe from Volume III “Young Talents” for Divine Creations
Curated by Elsa Mazzolini – La Madia Editore