Mixed pasta with Vesuvius tomato cream, stockfish, seaweed and smoked pepper
Try this recipe for mixed pasta with Vesuvius tomato cream, stockfish, seaweed and smoked pepper by chef Marianna Vitale of Sud Ristorante, near Naples, Italy.
Vesuvius tomatoes: 1kg/2.2lbs
Sea lettuce: 80g/2.8oz, cleaned and finely chopped.
Garlic: to taste
Extra virgin olive oil: to taste.
Stockfish: 200g/7 oz stockfish, already soaked.
Pasta: 280g/9.9 oz, mixed
Tomato cream: to taste
Lime zest: 1 lime
Smoked pepper powder: to taste
Extra virgin olive oil: to taste.
Garlic: 1 clove
Remove the stalks from the tomatoes, wash the tomatoes and cut them in half. Cook them in plenty of garlic and oil and once wilted, mash them with a vegetable mill. Fry garlic and oil again, brown the sea lettuce and add the tomato puree. Leave to gain flavour over a medium flame for 5 minutes and blend to the consistency of a smooth, homogeneous cream.
Cut the piece of stockfish into four parts, remove the skin and steam it at 80°C/175°F for 10 minutes.
Brown the garlic clove in a pan with the oil, remove the garlic and add a third of the tomato cream. Add enough water to cook the pasta in this stock. When the pasta is very al dente, add the lightly flaked stockfish, move the pan from the heat and complete with the remaining tomato cream and lime zest. Serve and complete with a sprinkling of smoked pepper powder.
