Pasta with amberjack and dried porcini mushroom ragu
"Discover the refined taste of our Pasta with Amberjack Ragout and Dried Porcini Mushrooms! A first course that enhances the flavors of the sea and the earth in just 50 minutes. Perfect for those following a pescetarian diet or simply looking for a delicious and lactose-free alternative: try this easy pasta recipe with amberjack and porcini mushrooms now!"
Dietary Information
Servings:
- 1
To prepare the pasta with amberjack and dried porcini mushroom ragu, first clean the amberjack: remove the fillets 1 and keep the bones, then remove the skin. Cut 450 g of pulp first into strips 2 and then into cubes of about 1.5 cm 3. Transfer the cubes to a bowl and set aside.
- 2
Clean the vegetables and cut the carrot 4 and celery into pieces 5, then cut the onion 6 and shallot into wedges.
- 3
Put the onion and shallot in a saucepan 7 together with the carrot, parsley stalks 8 and celery 9.
- 4
Add the oil 10 and sauté over high heat for about ten minutes, then add the amberjack bones 11 and toast everything for a few minutes 12.
- 5
At this point, deglaze with the white wine 13. When the alcoholic part has completely evaporated, cover with water 14 and salt 15. Lower the heat and let it simmer for about 30 minutes.
- 6
While the broth is cooking, put the dried porcini mushrooms in a bowl 16, cover them with water 17 and let them soak for about 20 minutes 18.
- 7
Take the amberjack cubes and season them with oil 19, salt, pepper 20 and a clove of garlic 21.
- 8
Mix 22 and pour them into a very hot steel pan 23. Sauté for a few minutes, gently moving the fish cubes, then remove the garlic 24 and set aside.
- 9
After the soaking time of the mushrooms, squeeze them well 25 and chop them coarsely 26. In the same pan in which you sautéed the amberjack, flavor a drizzle of oil with a clove of garlic and the chopped chili pepper 27.
- 10
Add the mushrooms 28 and cook over high heat for a few minutes. In the meantime, strain the broth with a fine mesh sieve 29. Remove the garlic from the mushrooms 30.
- 11
Pour some broth into the pan 31 32. Now bring a pot of salted water to a boil and cook the square spaghetti for 2 minutes less than the time indicated on the package 33.
- 12
Drain the pasta and transfer it to the pan with the mushrooms 34, then finish cooking it over medium-high heat, adding more broth as needed 35. At the end of cooking, flavor with the chopped parsley 36.
- 13
Finally, stir in a drizzle of oil 37 and add the sautéed amberjack cubes 38. Gently mix and immediately serve your pasta with amberjack and dried porcini mushroom ragu 39!
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