The perch is a freshwater fish whose meat is soft and tender; in this recipe it goes well with the classic egg Tagliatelle.
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INGREDIENTS |
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Tagliatelle La Collezione Barilla |
250 |
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g |
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Perch meat |
250 |
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g |
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Basil |
10 |
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leaves |
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Cherries tomato |
20 |
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Dry white wine |
,50 |
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glass |
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Extra virgin olive oil |
3 |
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tablespoons |
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Red hot pepper |
1 |
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pinch |
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White onion |
1 |
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Salt |
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to taste |
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Pepper |
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to taste |
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PREPARATION |
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| 1. |
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Cut the cherry tomatoes into wedges and finely chop the onion; heat the oil in a frying pan, add the cherry tomatoes and the onion and cook for 5 minutes. |
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| 2. |
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Add the perch meat cut into small pieces and cook over a high flame for 4 minutes; add the wine and allow it to evaporate. |
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| 3. |
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Add the red hot pepper, season with salt and pepper and cook for 5 minutes over a medium flame. |
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| 4. |
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Cook the egg Tagliatelle La Collezione Barilla in plenty of salted water, drain and dress with the sauce, garnish with the basil cut into thin strips. |
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CHEF'S NOTE |
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As a variation you can use sea bass or gilthead instead of perch. |
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This strong, aromatic dish should be accompanied by a solid, white wine of agreeable alcoholic content and pleasant bouquet such as a Chardonnay or a Sauvignon. |
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