Tag: Amberjack

Spaghetti with cuttlefish ink with amberjack ragù alla Vernaccia – Italian Cuisine

Spaghetti with cuttlefish ink with amberjack ragù alla Vernaccia

1) Prepare the comic. Clean the amberjack and fillet it (or have it cleaned by the fishmonger), keeping the head, the bone and the scraps. Put them on in a large pot with cleaned and washed carrot, celery, tomato, shallot and parsley, add the wine, 600 ml of water, a few peppercorns and a teaspoon of coarse salt and bring to a boil. Lower heat and simmer for about 30 minutes in a covered pot. Then filter the comic.

2) Put a pot of water on the stove. Meanwhile, reduce the amberjack pulp into 1 cm cubes. Wash the chard and cut the leaves into julienne strips. Chop the semi-dried tomatoes.

3) In a large non-stick pan browned 4 tablespoons of oil with crushed garlic without letting it burn; after about a minute unite the cherry tomatoes then the amberjack and immediately after the julienne of chard. Sprinkle with Vernaccia and 1 dl of fish stock in which you have melted the saffron, add salt and pepper and cook for 2-3 minutes until you get a soft sauce.

4) When it boils, add salt to the water, paid spaghetti and drain them al dente. Blow up the pasta in a pan with the amberjack sauce and a few tablespoons of its cooking water, distribute it on the plates and serve.


Posted on 14/01/2022


Roasted amberjack with shallots – Salt & Pepper – Italian Cuisine




1835511) Squamate 1 amberjack 1.2 kg with the non-cutting part of a knife; rinse it and make 3-4 parallel cuts on the hips. Insert into the belly 2-3 shallots peeled and cut into wedges and 2-3 sprigs of marjoram; salt and pepper the fish inside and flowers.

1835532) Wash 2 oranges untreated and cut into slices of 1/2 cm. Arrange the amberjack on the baking tray lined with wet parchment paper, squeezed and greased with oil; brush the surface with more oil, cover it with the slices of orange and place others around 3-4 shallots. Bake in a preheated oven at 180 degrees for about 40 minutes.

Baskets of phyllo dough with penne amberjack and bottarga – Italian Cuisine

Baskets of phyllo dough with penne amberjack and bottarga


1) Dissolve 40 g of butter, brush the sheets of phyllo dough and stack them on top of each other. Divide them into 6 squares, place them on top of 6 inverted molds, shaping them to obtain 6 baskets and bake them in the oven at 200 ° until they are golden. Gently detach them from the molds and turn them upside down.

2) Season the amberjack with salt, one ground pepper, the juice of half a lemon, lo shallot sliced ​​thin and the tarragon shredded.

3) Close the fish in a foil and pass it in a very hot oven for 5 minutes; open the foil, cut it into pieces amberjack with a fork and mix it with its cooking juice, 2 tbsp of oil and the juice of the medium lemon remained.

4) Cook the pasta in boiling salted water. Drain it al dente, season with plenty grated bottarga and join the amberjack prepared. Fill i baskets of phyllo dough with pennette and serve hot with flakes of bottarga is rocket leaves as a garnish.


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