Italian
Paccheri with Sea Bream and Piennolo Tomatoes
by Cucina con Ruben · 548K subscribers on YouTube
Chef Ruben demonstrates a winter pasta dish using Piennolo cherry tomatoes and whole sea bream, cooked with orange, garlic, and basil. The fish is removed and the sauce is blended before tossing with paccheri pasta.
- Difficulty
- medium
Ingredients
10 items- Basilused in the soffritto and at the end
- Prezzemolo Gambettistems only
- Garlic
- 1 pcsSea Breamsmall, scaled and gutted
- Piennolo Cherry Tomatoescrushed to partially remove seeds
- Arancia non Trattataone slice
- Salta pinch
- Watersplash
- Paccheri
- Scorza di Cedro(optional) — for garnish
Method
- Add basil and parsley stems to the soffritto.
- Add the whole small sea bream (scaled and gutted) directly to the pan.
- Add water and salt to the Piennolo tomatoes and crush them in the pan to release some seeds.
- Add a slice of unwaxed orange, a pinch of salt, and a splash of water. Cover and cook for 15 minutes.
- Remove the fish from the pan.
- Remove the garlic and orange from the pan, then blend everything until smooth.
- Cook the paccheri pasta and add it to the sauce.
- Add a little pasta cooking water and basil off the heat.
- Plate the pasta.
- Garnish with citron zest (optional).
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
