THE FRIDAY NIGHT RECIPE: SPAGHETTI BRANZINO&POMODORINI CONFIT

Hello!Easter is finally gone, and I had a couple of days to relax and make some cooking experiment. For Bright Friday, the tradition imposes not to eat meat, so I prepared a beautiful pasta dish with vegetables and seabass. Here the Friday Recipe:

INGREDIENTS: (4 persons)
– 350 gr pasta (spaghetti n°5 or linguine)
– 4 seabass fillet
– salt&pepper
– extra-virgin olive oil
– 500 gr pomodori “ciliegino”

FOR POMODORI “CONFIT”:
– dried origano
– salt&pepper
– white sugar (35 gr)
– extra-virgin olive oil
– chopped thyme, garlic and rosemary

PREPARATION:

You can start first from the preparation of pomodori confit: wash the pomodori and cut them all in half, putting them on a baking tray. Flavour them with olive oil, salt, pepper and sugar, them add the chopped thyme, garlic and rosemary. Set up the oven (static) on a temperature of 140°C and cook the pomodori for about 2 hours. Here the link to the previous time I prepared “pomodori confit”.

After, put a pot with salted water on the stove, and wait till the water will join the boiling point; in the meanwhile, clean the seabass fillet, and chop them in tiny pieces. Put them in a frypan with extra-virgin olive oil, salt, pepper, chopped thyme, garlic and rosemary. Cook them on low fire for 5-7 minutes, then add the “pomodorini confit”, and let them cook together and melt for 2-3 minutes.

When the pasta is “al dente” (not too hard, not too soft) you can drain the pasta. Finally, put the pasta in the frypan together with fish and pomodorini “confit”, just for 1-2 minutes, to enrich the flavour.

Buon Appetito!Cris