Genovesine ziti lisce al ragù di triglie

Ingredients

• 350 g di genovesine ziti lisce Pastificio dei Campi
• 400 g Rock Mullet
• 300 g tomato sauce
• 1 clove garlic
• 1 small onion
• Italian parsley
• Extra-virgin olive oil
• Salt and pepper

Instructions

Clean the mullets, conserving their heads and bones. In a large pan, sweat the onions with a little bit of extra-virgin olive oil. When the onion begins to color, add the mullet heads and bones that you previously set aside (and have washed). Let everything cook together for a few minutes, then add a cup of water. Taste for salt and pepper and add a bit of chopped Italian parsley. When this begins to boil, lower the flame and let cook covered for about twenty minutes.
In another pan, lightly brown the garlic in a bit of oil. Add the tomato sauce and some salt and let cook over high heat for a few minutes. Filter the fish stock and add it to the tomato sauce and let the sauce thicken, stirring occasionally. Add the mullets to the pan and smash them with a fork. Don’t let this mixture cook together for more than 4-5 minutes.
At the same time, cook the genovesine from Gragnano in plenty of salted water. Drain when al dente and mix them with the mullet “ragu”, then serve with freshly ground pepper.

Difficulty Level: medium Appreciation: Time for preparation: 30 minutes Cooking time: 30 minutes Share: 4 people