Today I present to you another tasty fish dish and precisely a vermicello al San Pietro.
Ingredients for the dough:
St. Peter's fish: 2 medium fillets
Vermicelli
San Marzano tomato
An onion
A clove of garlic
A courgette
Flour
Extra virgin olive oil
Salt and Pepper To Taste
To make panura:
Bread, grated or coarsely chopped
almonds
Chilli
Parsley
Extra virgin olive oil
After having prepared the chopped onion and garlic, cleanly filleted and diced the fish, I began to fry the onion and garlic ...
In a bubble I also poured some flour and once the courgette is diced, I floured it and fried it, making it crunchy.
Meanwhile in a drizzle of exv oil I began to fry the onion and garlic, as soon as they were about to wilt I poured the fish.
I mixed it well with the sauté and blended with less than a glass of white wine.
As soon as all the wine has evaporated, I added the San Marzano tomatoes,
I broke them with a wooden spoon and let the sauce go over low heat for about ten minutes.
Ready the sauce with San Pietro, I toasted the panura in a non-stick pan, adding all the ingredients.
Separately in a pot with salted boiling water I cooked the vermicelli (I No. 10 from Garofalo) and as soon as it was al dente I poured it into the sauce by first inserting the fried zucchini.
Contact… fundamental.
I amalgamated and sautéed making the pasta take all the flavors ...
Then I served up, sprinkling the vermicello with the toasted bread and a drizzle of raw oil.
Enjoy your meal!!!!
