Italian
Paccheri with Scorpionfish Head
by Chef Max Mariola · 1.1M subscribers on YouTube
A delicious pasta dish made entirely from the head of a scorpionfish, demonstrating how to use every part of the fish. The head is slowly cooked with olive oil, garlic, parsley, wine, and tomatoes until the meat separates from the bones, creating a rich and flavourful sauce to dress paccheri pasta.
- Difficulty
- medium
Ingredients
7 items- Testa di Scorfano1 head, cut into pieces
- Extra Virgin Olive Oila generous amount
- Parsleya bunch, use the stems
- 1 pcsGarlic1 clove, chopped or whole
- Winea splash, white or light red
- Tomatocherry tomatoes, passata, or peeled tomatoes, to taste
- Paccherito serve (quantity as needed)
Method
- Cut the scorpionfish head with sturdy kitchen scissors, removing the gills and cutting the head into pieces. Optionally cut it in half with a serrated knife.
- Heat a generous amount of extra virgin olive oil in a pan over medium heat. Add parsley stems and a clove of garlic (chopped or left whole, depending on preference).
- Add the fish head pieces to the pan and brown them slowly on all sides, allowing the flavours to develop.
- Deglaze the pan with a splash of white or light red wine, scraping up any browned bits from the bottom.
- Add tomatoes (fresh cherry tomatoes, passata, or peeled tomatoes) and let the sauce simmer until the fish meat easily separates from the bones.
- Meanwhile, cook paccheri pasta in salted boiling water until al dente.
- Remove the garlic clove (if desired), pick out the fish bones, and toss the sauce with the drained pasta. Serve immediately.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
