Tag: fish

Mixed pasta with fish recipe – Italian Cuisine

Mixed pasta with fish recipe

He finishes cooking the pasta of the chef Luigi Bergeretto of the restaurant Il Fuoco Sacro in a fish soup, in the Petra Segreta resort in Sardinia

  • 1 kg small clean rock fish (redfish, priest, tracina, red mullet, zerri, cod)
  • 400 g fish cartoon
  • 320 g mixed pasta
  • 120 g tomatoes
  • 4 mullet fillets
  • 4 red prawns
  • 4 prawns
  • 1 squid
  • 1 cuttlefish
  • parsley
  • garlic
  • fresh chili
  • salt
  • extra virgin olive oil

To prepare mixed pasta with fish, brown in a saucepan 1 clove of garlic with 3 tablespoons of oil and a piece of chilli pepper.
Private the tomato seeds and cut the fillets into cubes, then add them to the saucepan with a sprig of chopped parsley. Cook for 2 minutes.
Cut slice the rock fish and add them to the tomato, together with 200 g of comic strip. Cook for 20 minutes, then pass everything in the vegetable mill, obtaining a rock soup.
Clean prawns and prawns; put the heads in another saucepan with 1 clove of garlic, oil, chilli pepper and parsley; brown for 2 minutes, add 200 g of comic strip and cook for 20 minutes, then pass through a sieve, obtaining a bisque.
Clean cuttlefish and squid and cut them into very small pieces. Brown them in a saucepan with 1 clove of garlic, 1 tablespoon of oil and chilli pepper for 5 minutes; add 1 tablespoon of chopped parsley, the rock soup and the bisque and bring to the boil.
Boil the pasta in boiling salted water until half cooked, then drain and pour it into the soup, until cooked.
serve the pasta, completing it with red mullet, prawns and scampi seared in a pan.

Roast meats and fish with marinades – Italian Cuisine

Roast meats and fish with marinades

The seasonings give the dishes more palatability and flavor and improve their digestibility. But to use marinades, it is important to know how to dose them well!

THE condiments they give the dishes greater palatability and flavor and improve their digestibility. But to use them it is important to know them dose carefully, so as not to mask the natural organoleptic characteristics of food.

Here are some tips for the marinated to be used with meat and fish.


Spices like curry, tandoori, garam masala, coriander they have strong scents and are suitable for poultry, lamb or pork. A pinch is enough to give pleasant sensations. They can also be diluted in oil, yogurt or coconut milk. Leave to marinate for 1-2 hours. All spices, especially pepper, are best used by crushing them on the spot, so that they can best express aromatic richness and "freshness".


The aromatic herbs are used fresh, chopped or chopped to facilitate the escape of essential oils. Dried herbs have more concentrated aromas, therefore they are used in small quantities. The marinades for meats are completed with a drizzle of oil, never with salt, to avoid the loss of juices from the tissues. For the meat are suitable rosemary, sage, thyme, marjoram, savory, mint.

Parsley, dill, chervil, chives, thyme they are the most suitable herbs for the fish. For crustaceans and molluscs you can also use some spices such as cilantro or curry. In whole fish, they can be inserted into the ventral opening or incisions can be made to facilitate cooking and make the condiments better penetrate.

Citrus fruits

Particularly fragrant citrus fruits such as the can also be used to season and marinate the crustaceans lime, after pounding them with spices and oil.

Handmade dripping pan

A simple and practical "Baking tray" built with aluminum sheets, according to the length of your spit, it can be enriched with oil, flavors, wine. Placed under the spit it will collect the juices of the meat, which can then be used to brush it.

Text by Walter Pedrazzi (chef)

Pasta and fish: how many recipes! – Italian Cuisine

Seafood, shellfish, swordfish and much more. Pasta and fish are perfect for eating together, perhaps on a warm summer evening by the sea

The scent of the sea invigorates, cheers up and makes us a little romantic. Could this be why we look for it every year as if it were a bottle of our favorite perfume? Find it on the plate, then it is the most appreciated thing. After a day of diving, sun and walking, there is nothing better than that a dinner based on pasta and fish.
And if you love great classics such as pasta with clams and spaghetti with seafood, you cannot miss this selection of pasta and fish recipes, capable of tell the sea and its most suggestive flavors.

Browse the gallery

Fresh pasta, why not?

When the pasta is fresh, many do not dare to combine it with fish. It is believed that its ability to absorb liquids and to "bind" with the dressing makes the final result too dry. But it is a mistake. To avoid this problem, it is sufficient to have the foresight drain it when it is still al dente and season it with a drizzle of oil before adding it to the fish sauce we have prepared. To try this idea right away, here is a tasty recipe:

Long pasta mon amour

Preparing a pasta and fish recipe leads us to desire to make the most of the sauce we have prepared. Delicate, fragrant and aromatic, it needs a paste capable of collecting it in each forkful and bind well to the seasoning. For this reason spaghetti and linguine are among the most suitable formats for an excellent seafood first course. To vary a little, try them in different formats. Spaghettoni will be perfect for seasoning dishes based on swordfish, tuna and grouper, while spaghettini are more suitable for shrimp and vegetable recipes, but also for all shellfish. The extra idea? THE fusilli!

Short pasta, the secrets for a right dish

If you love short pasta, you can explore many recipes with fish that seem born for the smaller formats. But in order for each forkful to have the right amount of flavor, you must take care to cut the ingredients into one compatible format with pasta. In order not to be wrong, keep the reference as square: it is the easiest to skewer with a fork.

The recipes

Proudly powered by WordPress