Linguine with sea bream and prawn ragù
FOR THE DRESSING
- 1 glass of white wine (13% vol)
- 1 bunch chopped parsley
- Extra virgin olive oil
- 1 clove garlic
- Cherry tomatoes cut into 4 parts
- 400 g Linguine
- Pray.
- Shrimp
- Parsley
- 1 gold leaf
- Fish scraps (head, carrots, celery stalk, white onion, bones, etc.)
- Extra virgin olive oil
- Cherry tomatoes cut for color
- Sale
- Baby
- Water until covered
- The recipe is really simple; the only thing you need to be careful about is filleting the fish and watching out for bones! (If you're not familiar with this...)
- The recipe is really simple; the only thing you need to be careful about is filleting the fish and watching out for bones! (If you're not familiar with this...)
- The recipe is really simple; the only thing you need to be careful about is filleting the fish and watching out for bones! (If you're not familiar with this...)
- The recipe is really simple; the only thing you need to be careful about is filleting the fish and watching out for bones! (If you're not familiar with this...)
- The recipe is really simple; the only thing you need to be careful about is filleting the fish and watching out for bones! (If you're not familiar with this...)
- The recipe is really simple; the only thing you need to be careful about is filleting the fish and watching out for bones! (If you're not familiar with this...)
- The recipe is really simple; the only thing you need to be careful about is filleting the fish and watching out for bones! (If you're not familiar with this...)
- The recipe is really simple; the only thing you need to be careful about is filleting the fish and watching out for bones! (If you're not familiar with this...)
- The recipe is really simple; the only thing you need to be careful about is filleting the fish and watching out for bones! (If you're not familiar with this...)
- The recipe is really simple; the only thing you need to be careful about is filleting the fish and watching out for bones! (If you're not familiar with this...)
- The recipe is really simple; the only thing you need to be careful about is filleting the fish and watching out for bones! (If you're not familiar with this...)
- The recipe is really simple; the only thing you need to be careful about is filleting the fish and watching out for bones! (If you're not familiar with this...)
- The recipe is really simple; the only thing you need to be careful about is filleting the fish and watching out for bones! (If you're not familiar with this...)
- The recipe is really simple; the only thing you need to be careful about is filleting the fish and watching out for bones! (If you're not familiar with this...)
- The recipe is really simple; the only thing you need to be careful about is filleting the fish and watching out for bones! (If you're not familiar with this...)
- The recipe is really simple; the only thing you need to be careful about is filleting the fish and watching out for bones! (If you're not familiar with this...)
- The recipe is really simple; the only thing you need to be careful about is filleting the fish and watching out for bones! (If you're not familiar with this...)
- The recipe is really simple; the only thing you need to be careful about is filleting the fish and watching out for bones! (If you're not familiar with this...)
- The recipe is really simple; the only thing you need to be careful about is filleting the fish and watching out for bones! (If you're not familiar with this...)
Cut the scraps into smaller pieces and add them to the saucepan. Brown and deglaze with the wine, then let it evaporate.
Add the rest of the ingredients.
First of all we must clean the fish and gut it.
It's not difficult, first make a cut on the pectoral fin by lifting it up.
Make a lateral cut from there to the fin.
Also on the other side where you will feel the thorn as you slide with the knife, and gradually pass the tip of the knife back to the bottom.
At this point, the first part is done and, by pulling, it will be filleted. Repeat the same procedure for the other side. Remove the skin, of course. Then, you'll need to remove the bones, using tweezers as well.
(The remaining scraps will be used to make the fish stock.) Dice the sea bream with a knife. If you have any difficulty, ask your fishmonger for help.
I use prawns, remove the head, remove the black thread, cut the flesh into cubes, and add the scraps except the eyes to the sea bream scraps.
add the already chopped and peeled vegetables with the olive oil, brown for a few minutes, STEP 13
Cover and cook for half an hour. Then strain the mixture.
At this point, take a large pan, add the olive oil and the finely chopped garlic and the parsley stalks (which we will then remove).
Add the tomatoes cut into quarters, add a little water.
I cooked the tomato first and then added the sea bream and prawns, adding the broth we made little by little.
Meanwhile, cook the linguine and drain them al dente, finish cooking them in the pan, adding more broth, STEP 18.
You'll see how nice and creamy it will become!
Season with salt, of course, and finally add chopped parsley and a sprinkling of pepper. The end!
Rate the recipe
Make your voice heard, chef!
