A typical summer dish, where the delicate flavour of the sole and the colour of the vegetables blend well with the aromatic taste of the wholemeal pasta.
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INGREDIENTS |
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Pipe Rigate Integrali |
350 |
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g |
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Filets of sole |
2 |
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n° |
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Cherry tomatoes |
150 |
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g |
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Courgettes |
300 |
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g |
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Head of red chicory |
1 |
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n° |
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Shallots |
20 |
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g |
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Extra virgin olive oil |
30 |
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g |
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Parsley |
10 |
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g |
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Salt |
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to taste |
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White pepper |
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to taste |
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PREPARATION |
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| 1. |
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Clean the cherry tomatoes and cut them into quarters. |
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| 2. |
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Cut the courgettes into thin strips. |
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| 3. |
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Brown the shallots, add the cherry tomatoes and the courgettes and cook for 3 minutes. |
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| 4. |
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Add the sole cut into thin slices, and continue cooking for 2 minutes. Add the parsley, season with salt and pepper. |
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| 5. |
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Cook the Pipe Rigate Integrali Barilla in abundant salted water, and drain when "al dente". |
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| 6. |
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Sauté in a skillet and serve on a bed of red chicory cut into julienne strips. |
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CHEF'S NOTE |
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You can substitute the sole with swordfish. |
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SUGGESTIONS FOR A BALANCED MEAL |
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It is suggested to complete the meal with aubergine casseroles with ricotta cheese.
Preparation:
Cut the aubergines into circles and grill them with salt and pepper.
Cut the aubergines into circles the size of the small casserole dishes.
Put 3 layers of courgettes and ricotta cheese. Bake in a 180°C oven for 4 minutes and serve with a sprinkling of fresh parsley. |
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