ItalianSardinian
Lorighittas with White Ragù of John Dory
by Gambero Rosso · 452K subscribers on YouTube
Chef Gianfranco Pascucci prepares Lorighittas pasta with a white ragù made from San Pietro fish (John Dory). He first makes a light stock from the fish head, then cooks the pasta directly in the stock, and finishes with fresh fish fillet chunks seasoned with wild fennel.
- Difficulty
- medium
Ingredients
13 items- Extra Virgin Olive Oil
- White Onion
- 1 pcsGarlic
- Juniper Berries
- 1 pcsBay Leaf
- Rosemary
- Padellesmall shellfish (likely limpets)
- 1 pcsJohn DoryJohn Dory fish
- Salt
- Black Pepper
- Finocchio Selvaticowild fennel
- LorighittasSardinian pasta shape
- Water or Vegetable Brothfor the stock
Method
- Prepare the stock: In a pot with a drizzle of oil, sweat sliced white onion and crushed garlic without browning. Add juniper berries, bay leaf, and rosemary. Add the head of the San Pietro fish and let it flavor for 5 minutes per side. Add water or vegetable broth and a pinch of salt. If using patelle (limpets), add them as well. Simmer for 20 minutes maximum.
- Meanwhile, clean the San Pietro fillet: cut under the hard plates to remove the skin, remove the belly bones, and separate the fillet into smaller fillets. Remove the skin and cut into thick chunks.
- Cook the lorighittas pasta directly in the fish stock, adding a drizzle of oil. Cook until the pasta is done and the stock has reduced to a dense consistency, almost like a soup.
- Season the San Pietro chunks with salt, pepper, and wild fennel.
- When the pasta is ready, add the San Pietro chunks at the very last moment (barely cooked, almost raw), mix, and serve.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
