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Thursday, 12 January 2012

RIGATONI LITTLE TOMATOES AND SEA BREAM

Here is another recipe of Italian cuisine simple and tasty as the Mediterranean diet.
The rigatoni with tomato sauce, and bream are a recipe very easy to make and taste very fresh. The important thing is to remember not to overcook the sauce of tomatoes and bream to maintain the integrity of the tomatoes.

DIFFICULTY ': EASY

INGREDIENTS FOR 4 PEOPLE

RIGATONI 400 g
GILTHEAD 200 g
TOMATOES 200 g
OLIVE OIL
ONION n 1 \ 2
DRY WHITE WINE
SALT

PROCEDURE

Clean and fillet the sea bream and being very careful to remove all the plugs.
Cut the onion in joulienne (thin strips) and fry in a pan with olive oil.

Cut into pieces and put the bream along with the onion, making it brown slightly. Add the white wine.
Wash and cut the tomatoes into cubes, when the white wine is completely evaporated, add the tomatoes and cook for no longer than 2 minutes. Season with salt.
 The tomatoes should be diced and discard.
Cook the rigatoni in boiling salted water, drain and sauté with the sauce and cherry tomatoes per hour.

Other recipes of italian cuisine on http://italy-recipes.blogspot.com/

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