- Prepare the pesto by blending the rocket with the almonds, Parmigiano Reggiano cheese, a pinch of salt and some extra virgin olive oil until smooth.
- Heat a little oil and garlic in a pan. Add the datterini tomatoes and let them soften for 2-3 minutes.
- Add the grouper fillet, diced, deglaze with white wine and cook for 5 minutes. Season with salt and pepper.
- Cook the Linguine No. 811 in plenty of salted water and drain al dente.
- Remove a few tablespoons of the fish sauce and set it aside. Add the pasta to the pan with the grouper and datterini tomatoes and let it absorb the flavours.
- Serve immediately, complete with the pesto and the sauce previously set aside.
Linguinealla gricia with crispy artichokes
N. 877
15 min
20 min
4 people
Easy
INGREDIENTS
Senatore Cappelli Italian Wheat Linguine no.811 320 g
Grouper fillets 400 g
Datterini Rossi tomatoes no.449 290 g
Garlic clove 1
White wine 50 ml
Extra virgin olive oil to taste
Salt to taste
For the rocket pesto:
Rocket 50 g
Almonds 30 g
Grated Parmigiano Reggiano cheese 40 g
Extra virgin olive oil 80 ml
Salt to taste
Pepper to taste
PREPARATION
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Recommended pasta for this recipe
Calamarata
N. 877 - Italian wheat
RECOMMENDED RECIPES
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REA: TV 266618
CAP.SOC.: 22.948.260,00 €.
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