Code D15

Passatelli al “cappon magro”



Ingredients for 4 people

400 g Passatelli

4 red gurnard fillets

4 scampi

4 redfish fillets

1 squid

30 cl fish fumet

50 g glasswort

25 g potato

25 g carrots

25 g courgettes

25 g green beans

25 g cherry tomatoes

1 shallot

a few basil leaves


Wash and clean fish and scampi.

Cut fillets into small slices and squid into rings. Cook fish in a pan with a little oil over very low heat for a few minutes. Add cherry tomatoes cut into wedges, a few basil leaves and keep warm. Clean, wash and blanch glasswort in unsalted water for one minute.

Cool, season with plenty of extra virgin olive oil and set aside. Julienne vegetables and blanch them in scented water with some fish fumet. In another pan, heat a little oil and fresh basil leaves and sauté vegetables.

Cook Passatelli in fish fumet for 1 minute. Drain and sauté in the pan with fish and cherry tomatoes. On a plate, arrange sautéed vegetables and Passatelli at the base, then garnish with fish, glasswort and a few drops of Passatelli cooking fish fumet.

Chef Fabrizio Capannini regional union of Emilia-Romagna chefs.


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