This light and nutritious recipe combines the properties of a fish that is suitable for young children with the tasty freshness of tomatoes.
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INGREDIENTS |
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Mini Penne Rigate Barilla |
350 |
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g |
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Hake pulp |
200 |
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g |
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Tomato pulp |
180 |
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g |
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Chopped onion |
20 |
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g |
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Olive oil |
20 |
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g |
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Chopped parsley |
15 |
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g |
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Flour |
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to taste |
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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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Blend the hake and brown in 10 g of oil over a high flame, adding salt and pepper to taste. |
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| 2. |
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Gently fry the onion in the oil, add the chopped carrot and the tomato pulp, adding salt and pepper to taste once again, then add in the fish to the sauce and cook for about 7 minutes. |
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| 3. |
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Cook the Mini Penne Rigate Barilla in plenty of salted water, drain the pasta and top with the sauce and the parsley. |
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CHEF'S NOTE |
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For a more delicate dish, you can use angler fish pulp instead of the hake. |
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For a playful touch that will delight the kids in the family, you can make little fish balls, adding to the chopped fish meat: one whole egg, 50 g of breadcrumbs and 50 g of grated Parmigiano Reggiano. Roll the balls in flour and cook them right in the tomato sauce.
This recipe has been designed to be very light and full of proteins, plus it is rich in phosphorous, important for a healthy, well-balanced organism, and vitamin C.
The latter component provides an especially important contribution: vitamin C must be contained in the food we eat, because the body is not capable of producing it on its own. |
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