Ingredients

• 400 g courgettes
• 200 g fillets of sea bass
• 200 g flour
• 50 g butter
• 6 yolks
• a tomato
• a clove of garlic
• basil
• chives
• sage
• extra virgin olive oil
• salt
• pepper

For the garganelli recipe with sea bass, tomato and courgette sauce, add the egg yolks to the flour, add 1 teaspoon of oil, a pinch of salt and 20 g of water and mix everything until you get a homogeneous mixture. Let it rest for 30 ', then make the garganelli: divide the dough into small loaves and roll it out into very thin sheets (1 mm thick). Obtain 3.5 cm side squares from each sheet. Place each pastry square on the comb, with the diagonal parallel to the strips; wrap the square on a rod (ø 1 cm), starting from one corner and pressing the dough onto the comb. Remove the garganelli from the wand.

Cut the sea bass fillets into strips. Peel the courgettes, divide them lengthwise into 4, remove the inner part with the seeds and cut them into diamonds. Brown the garlic with the peel for 1 'in a saucepan with 2 tablespoons of oil, then remove it and add the zucchini, add salt and cook for 3'; blend them with 150 g of water and 3-4 basil leaves (sauce). Remove the seeds from the tomato and cut it into strips; chop 2-3 sage leaves and chop a few strands of chives.

Melt the butter with the chopped sage and half a teaspoon of chives in a pan; when it becomes bubbly, add the fish and cook for 2 '; add salt and pepper, add half a ladle of water and continue cooking over high heat for 1 '. Cook the garganelli very al dente, drain and transfer them to the sea bass pan; stir, continue cooking for 2 ', then add the tomato fillets and mix again. Spread 2 tablespoons of zucchini sauce on the plates, lay the garganelli on them, season with another tablespoon of sauce, a drizzle of raw oil, a pinch of pepper and a little chopped chives.