Tuesday, 6 December 2011


Caserecci are a traditional pasta of italian cuisine. Caserecci in english mean homemade because they are irregular. I really like the caserecci because they  keep cooking and collect the sauce. The mullet have a delicate flavor and combined with vegetables to create a fresh and flavorful sauce.


400 grams of homemade
500 grams of red mullet
1 \ 2 onion
1 clove of garlic
1 \ 2 cup dry white wine
the cooking of bones
3 tomatoes
1 carrot
1 courgette
extra virgin olive oil


How to fillet the fish, collect the heads and bones and put the fire in a pan with little oil, a clove of garlic, a few leaves of parsley.

Cook for a few minutes, with salt and adding a little water to get a fund that will be quite tasty then filtered and kept aside.

Chop the onion, fry it in a little oil. Cut the carrot and courgette into small cubes and brown.

Cut the red mullet fillets in cubes and add to the mixture, let it brown, sprinkle with white wine and let evaporate.

Cut the tomatoes into wedges and add them to the mixture, salt and after a couple of minutes to complete with the bottom of the bones.

While the sauce ends his mullet cook for ten minutes, boil in salted water the home-cooked, drain and toss them with the sauce of red mullet and vegetables, stir well before serving.

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