Ten first courses based on fish to keep away the nostalgia for the sea and savor the atmosphere of a dinner on the beach
Have you already returned from vacation and you don't know how to find your good mood again despite the work rhythms are still languid? Waiting for the weekend to escape from the city may not be enough so why not indulge in the kitchen by preparing fish first courses, rich and full of taste, to be accompanied with a glass of white wine, savory and fragrant, to rediscover the joy and atmosphere of dinners by the sea? We have some ideas, take a cue!
Fresh or dry pasta?
A fish-based sauce is better suited to fresh pasta than the dry one. The fresh pasta is in fact more porous and better collects the sauce which, usually, is more liquid than a meat sauce or a vegetable-based dressing. Choose quality, which keeps cooking well and which, once it is ready to drain, leaves the water clear and not turbid, otherwise an important release of starch.
Long or short?
Another age-old question is the pasta format. In general, if you decide for a shellfish-based sauce, the longest ones are spaghetti and linguine, while if you prefer the short format, then opt for paccheri, penne, fusilli and tortiglioni, to be served with squid ragout , a sauce of gurnard or shellfish and vegetables.
Not just pasta!
Not just pasta for a first course of fish: also the rice it goes perfectly with shellfish, crustaceans and fillets such as gurnard, sea bream or redfish. If you choose the latter, more delicate, insert them when the rice is almost cooked, to prevent them from flaking off completely. And don't forget the aromatic herbs, which add a touch of freshness and perfume to your preparation.
And now 10 recipes of fish first courses that will make you still dream of the sea
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