PENNE CON RAGU DI CERNIA CON FIOCCO DI BURRATA E FINOCCHIETTO
PENNE WITH SEA BASS WITH BURRATA CHEER A CHEESE AND DILL
Ingredients
Penne Schedro TM
400 g
Fillet of sea bass
600 g
Passata
1 l
Onion
1
Dry white wine
20 ml
Celery stalk
1
Carrot
1
Peas
200 g
Burrata cheese
150 g
Extra Virgin Olive Oil
3 tablespoons
Salt and pepper
to taste
Dill
to taste
Best paired with:

Baglio del Cristo di Campobello C’D’C’ White 2018

Step 1

Pour olive oil into the pan. Then fry finely chopped celery, carrot and onion to a crust over low heat within 10 minutes.

Step 2

Disassemble into small identical pieces of fish fillet; then add them to the pan to the vegetables and let them brown, fry the fish for about 7 minutes, turning the pieces over. Add some hot water if necessary. Once the fish is ready, add the pulp of passata. Hold for several minutes on fire, turn off and let it stand.

Step 3

Cook penne Schedro TM is salted water al dente (cooking time is specified on the package).

Step 4

Combine boiled penne with the sauce and mix. Hold for several minutes on fire.

Step 5

For pea sauce, fry the peas in a pan with a little oil and half chopped onion. Add a glass of water, salt and cook over low heat. As soon as the peas are ready, grind it with a mixer until a creamy consistency is obtained. Put pea cream on the bottom of the plate, then penne with sea bass, add slices of Burrata and sprinkle with dill on top.

Bon appetit!

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