Italiano
The recipes of traditional Neapolitan cuisine.
The angler fish is a fish looking not just fascinating. It lives on muddy bottoms at depths ranging between twenty and one hundred meters. It can reach two meters in length and thirty kilograms of weight. White meat has a delicate flavor that is reminiscent of the lobster; is very thin and therefore easily digestible, so good for every palate. Commonly found in the trade only part of the tail, already stripped and ready to be cooked. In this house together with one of the most popular types of pasta, paccheri.
Ingredients for 4 people: 2 monkfish medium-sized, 360 g of paccheri, 8 cherry tomatoes, 2 cloves of garlic, parsley, a bundle of arugula, a handful of clams or lupine, olive oil, salt, white wine.
Making of recipe.
Heat 4 tablespoons of olive oil into a large pan and sauté the sliced garlic; Once browned, remove it. The fish, once cleaned and peeled, to be torn to pieces, keeping the head and cartilage.
Sear all sides of the fish in the pan where we browned garlic; put the fish slices in a covered dish and leave the scraps still in the pan. Deglaze with wine. Remove the other parts of the fish and add the tomatoes, which must discard.
Now forgive the fish steaks in a pan (with their sauce) and lupins (or clams); add salt. Pulverize with chopped parsley. Meanwhile boil the pasta with the sauce and season the rocket (previously washed and cut in half), which fade gently with the heat of the pasta. In each pot will be placed at least a slice of monkfish.
Source: www.brigatadicucina.it
