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Alessi cuisine
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"Linguine" with sole fillets,
lemon flavoured(Linguine con filetti di sogliola al limone)
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- A)
- 400 grams of "linguine" (it is a type of Italian pasta
like spaghetti)
- B)
- the carcass of a soil, whose fillets will be used to prepare a sauce
in order to season the pasta - the carcass has to be broken in small
pieces and you should ask to your fishmonger for two more carcasses
- 2 cultivated mushrooms cut in two parts
- a small white onion, chopped but not divided and splinted with a
clove
- a small leek, partially chopped
- the same for a carrot
- 1 chicken meat stock cube
- 7-8 white peppercorns
- salt
- C)
- sole fillets - they have to be cut in small pieces
- a knob of butter
- half glass of white wine
- 3 spoons of milk cream
- 2 hot chili peppers
- 2 small lemon peels (only the yellow part) which have to be finely
chopped
- salt
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Put all the ingredients of point B) in 1/2 liter of water
and make a very light, soft and aromatic broth (by boiling all this stuff
very slowly for 45 minutes). Then sieve it, drop all the solid parts and
put the remaining in a small pot at a warm temperature. At the right moment
take the broth again and cook the pasta in it and then drain the pasta;
it does not have to be too "al dente" (that means cooked so as
to be firm when eaten).
In the meantime, take a frying pan and melt the butter at a medium heat;
fry lightly the hot chili peppers for about 1 minute (then drop them) and
at this time put the sole fillets in this pan. Increase the heat and sauté
these fillets in the butter for about 3-4 minutes and continuously turn
them round. When they are nearly cooked - in this situation they have the
tendency to melt - add 4-5 spoons of white wine and make it evaporate, then
add 4-5 spoons of broth and make it evaporate and then add the pasta. Mix
it very well with the flavor for about 2 minutes, then add the milk cream
and 3 more spoons of broth , mix for about 1 minute and then remove it from
the heat, put all this stuff in a warmed tray, sprinkle with some lemon
peel and serve the pasta directly from the tray to the dishes. |
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