Red Mullet with Nduja Pasta
This Red Mullet with Nduja Pasta dish is a great alternative to your standard pasta dish. It also includes garlic, shallots, basil and chopped tomatoes and is really tasty!
Ingredients
For the pasta:
- 250g OO flour
- 250g semolina flour
- 6 eggs
- 6 red mullet fillets
- 25g olive oil
- Salt and pepper
- 1 shallot, peeled and diced
- 2 cloves garlic, peeled and crushed
- 100ml olive oil
- 50ml white wine
- 1 small bunch basil, chopped
- 1 tin chopped tomatoes
- 100g nduja, diced
- ½ lemon, juice only
Method
Heat the grill to high.
Mix the pasta ingredients together to form a smooth dough, shape into a ball, wrap in cling film and chill for 30 minutes.
Drizzle a little olive oil onto a baking sheet, add the red mullet, season and grill for 2 to 3 minutes. Flake half the fillets into large pieces and leave the rest whole.
Bring a large pan of salted water to the boil. Run the pasta through a pasta machine and cut into tagliatelle.
Heat a large frying pan over a medium heat. Add the oil and allow it to get hot. Add the garlic and shallot to the pan, cook for a couple of minutes then add the nduja and break up the slices as they start to get hot. Add the tomatoes, basil and wine then gently warm through for 2 minutes.
Cook the pasta for 1 minute in the boiling water, then drain, reserving some of the water. Add the pasta to the sauce, mix well add the mullet flakes, stir and season.
Spoon the pasta into bowls and top with remaining mullet fillets.
Ingredients
For the pasta:
- 250g OO flour
- 250g semolina flour
- 6 eggs
- 6 red mullet fillets
- 25g olive oil
- Salt and pepper
- 1 shallot, peeled and diced
- 2 cloves garlic, peeled and crushed
- 100ml olive oil
- 50ml white wine
- 1 small bunch basil, chopped
- 1 tin chopped tomatoes
- 100g nduja, diced
- ½ lemon, juice only
Method
Heat the grill to high.
Mix the pasta ingredients together to form a smooth dough, shape into a ball, wrap in cling film and chill for 30 minutes.
Drizzle a little olive oil onto a baking sheet, add the red mullet, season and grill for 2 to 3 minutes. Flake half the fillets into large pieces and leave the rest whole.
Bring a large pan of salted water to the boil. Run the pasta through a pasta machine and cut into tagliatelle.
Heat a large frying pan over a medium heat. Add the oil and allow it to get hot. Add the garlic and shallot to the pan, cook for a couple of minutes then add the nduja and break up the slices as they start to get hot. Add the tomatoes, basil and wine then gently warm through for 2 minutes.
Cook the pasta for 1 minute in the boiling water, then drain, reserving some of the water. Add the pasta to the sauce, mix well add the mullet flakes, stir and season.
Spoon the pasta into bowls and top with remaining mullet fillets.
