Taglierini with pan cooked red mullet sun dried tomatoes chi recipe And Books
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Taglierini with pan cooked red mullet sun dried tomatoes chi recipe and books|
So you would like to know how to make Taglierini with pan cooked red mullet sun dried tomatoes chi recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!
taglierini with pan cooked red mullet sun dried tomatoes chilli parsley and black olives
6 tablespoons olive oil
4 fillets of red mullet roughly 225g each scaled filleted and pin boned
2 large fresh red chillies deseeded and finely sliced
1 clove of garlic finely sliced
1 handful of sun dried tomatoes roughly sliced
1 good handful of your favourite black olives
1 glass of white wine
455g taglierini (qv taglierini )
salt and freshly ground black pepper
1 good handful of flatleaf parsley very finely chopped
a little extra virgin olive oil
Put the olive oil into a moderately hot thick bottomed pan and add the red mullet skin side up.
Sprinkle in the chilli garlic sundried tomatoes and olives.
Allow to fry gently for about 2 minutes without letting the garlic colour.
Then add the white wine put a lid on the pan and allow to simmer for a further 3 minutes.
Meanwhile cook the tagtierini in boiling salted water until al dente.
Push the red mullet to one side tilt the pan slightly so that alt the lovely juices and cooking liquor gather at the opposite side and toss in the taglierini. Once it is nicely coated taste for seasoning and add most of the parsley. Gently fold in the red mullet.
Serve sprinkled with the rest of the chopped parsley on top and a drizzle of extra virgin olive oil.
This Recipe Serves 4
We truly hope you will like this American recipe, and enjoy your tasty Taglierini with pan cooked red mullet sun dried tomatoes chi recepie. Check out these great recipe books and learn how to make Taglierini with pan cooked red mullet sun dried tomatoes chi!
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