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Spinosini with fish sauce Ancona style
serves 4
Prep: 30 min. Cook: 15 min.
Ingredients
Pasta: 250gm Spinosini
Fish (replace with fish available at the local seafood market as needed)scorpion fish, 50 gm turbot, 50gm monk fish, 50 gm gurnard, 4 prawns, 4 shrimps, 4 squids, 200gm mussels, 300gm clams
Spices: 50 gm white onions 5 gm red garlic, 15 gm white vinegar, 5 gm chopped parsley, 80 gms tomato sauce, 120gms extra virgin olive oil, sea salt to taste
Method
Bone and shell all of the fish and the crustaceans. Make a light fish stock. Chop the onions and garlic. Cut all the fish and crustaceans into 1 cm small pieces. Shell the steamed mussels and clams. Stir fry the onions and the garlic. Add the fish according to their cooking times. Add alongside the vinegar and the stock and the water from the steamed shell fish. Before sauteeing the Spinosini, add the tomato sauce. Garnish with a prawn tail and a sprig of thyme.
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Products suggested for this recipe: |
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Spinosi Egg Pasta
Campofilone is world renowned for making egg pasta. Spinosi is the best of Campofilone!
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Aged Balsamic Vinegar
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