No products
Product successfully added to your shopping cart
There are 0 items in your cart. There is 1 item in your cart.
- Tortiglie napoletane with ragù made with Calabrian sausage and dry tomatoes
- Linguine with clams
- Gnocchetti sardi with saffron and Roman broccoli
- Linguine with mussels
- "Penne rigate" with basil
- Paccheri with Ragù, parmesan and basil
- Ziti with eggplant and e “provolone silano”
- Paccheri with meat sauce
- Gramigna with beans and tuna Roe (bottarga)
- Farfalle with peas, shrimps and artichokes
- Pennini with ragù
- Linguine with shrimps
- Tagliatelle with asparagus and bacon
- Maniche rigate with sardines
- Tagliatelle with sausage, scambled eggs and zucchini chips
- Vermicelli carbonara
- Mezzi pennoni Napoletani with Sea Bass branzino, Piennolo tomatoes, and Gaeta Olives
- Paccheri Gaeta Style with Cuttlefish
- Pappardelle broccoli and shrimps
- Sconcigli with sconcigli (spiny dye-murex)
- Spiralini con chili pepper, olives and tuna
- Torchietti with turnip tops
- Vermicelli with Cetara's Ancovy Syrup (Colatura di alici di Cetara Garum)
- Vermicelli with seafood
Mezzi pennoni Napoletani con branzino, pomodorini del Piennolo e Olive di Gaeta
Ingredients
4 serves
Mezze Penne 350 gr.
SeaBass 1 (c.a. 700 gr)
Pomodorini del Piennolo (grape tomato PDO from Naples) 200gr
Tomato Sauce 4 spoons
Gaeta Olives 50gr
White Wine 1/2 glass
Garlic 2 clove
Parsley, salt and e xtra Virgin Oil according needs
Preparation
Clean the Sea Bass and cut in fillets
Cook the fillets a couple of minutes on the saucepan on both sides, so during the preparation they do not break.
In a saucepan add garlic, oil, tomatoes and cook for a few minutes then blend with white wine.
Add the Tomato sauce and cook for 5 minutes.
Add the sea bass and the olives and continue cooking for other 5 minutes.
Cook the Mezze Penne for 10 minutes.
Drain “al dente” and serve adding sauce, garnishing with Sea Bass Fillet and Parsley.
Cooked by Acquario Blu