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
- fresh chili
- 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.