SEDANI WITH RED MULLET AND ARTICHOKE SAUCE
26 Modern Recipes from Pastificio Artigianale Alta Valle Scrivia- A Journey through our 26 shapes through Ligurian Traditions and Modern Recipes, with Roberto Scala from ‘Ristorante San Giorgio’ in Genoa.
INGREDIENTS FOR 4 PEOPLE
400 g ALTA VALLE SCRIVIA’S ARTISAN SEDANI Pasta
2 tablespoons of Extra Virgin Olive Oil
1 clove of garlic
4 red mullet
2 artichokes (ideally the thorned Sardinian variety)
6 pachino tomatoes , diced
50 g pine nuts
Prepare the artichokes removing the tough outer leaves and ‘choke’ and slicing finely. Put in lemon water to stop them turning brown. Gut, scale and fillet the red mullet. Cut each fillet into thick slices.
Put the SEDANI on to boil in abundant salted water, stir and cook until ‘al dente’.
In a wide pan heat the Olive Oil with the garlic, pine nuts and the drained artichokes. Cook for a few minutes adding water to stop the artichokes from colouring. Add the red mullet pieces and diced tomatoes and cook for another minute or two. Turn off the heat .
When the pasta is cooked, drain and add to the sauce. Put back on the heat while you stir in the pasta to combine the flavours. Serve with a drizzle of Extra Virgin Olive Oil.
A Production by NGAME and iBANANA, genoese music Ermanno Romairone “Vegni, Bella” kindly lent by DEVEGA available on Amazon and iTunes.
Download recipe from: http://www.pastificioaltavallescrivia.com/en/recipes/sedani/