Pasta With Scorfano And Romanesco Broccoli

Method

1. Heat abundant olive oil in a large pan. Add basil stems and leaves, then add whole garlic cloves and a few romanesco broccoli leaves.
2. Place the whole scorfano (scaled, tail removed) into the pan. Sear on both sides until the skin caramelizes.
3. Add water to deglaze the pan, then season with salt, pepper, and dried chili. Cover and cook for about 15 minutes for a 1 kg fish.
4. Meanwhile, bring a pot of salted water to a boil. Cut romanesco broccoli into florets and blanch for 3 minutes. Drain, reserving some cooking water.
5. Remove the cooked fish from the pan. Remove garlic cloves and basil stems. Keep the pan with the cooking liquid.
6. Debone the fish: remove fins and large bones, then flake the flesh with a spoon. Reserve the cheeks and any large pieces.
7. Add the blanched broccoli to the pan with the fish cooking liquid. Cook briefly to absorb flavors.
8. Cook paccheri pasta in the boiling salted water until al dente. Drain, reserving some pasta water.
9. Add the pasta to the pan with the broccoli and fish sauce. Toss with a splash of pasta water to create a creamy emulsion.
10. Add roughly chopped almonds, pitted Gaeta olives, fresh basil, and a grating of lemon zest. Toss well.
11. Take one of the cooked garlic cloves, mash it, and stir into the pasta.
12. Serve immediately, topped with the reserved fish cheeks and extra basil if desired.