RomanItalian
Tagliatelle with Red Mullet and Artichokes
by Chef Max Mariola · 1.1M subscribers on YouTube
A quick and flavorful pasta dish with fresh egg tagliatelle, red mullet fillets, and tender artichokes (carciofella). Finished with a touch of fresh chili and parsley.
- Difficulty
- medium
Ingredients
9 items- Tagliatelle di CampofiloneFresh egg tagliatelle
- TriglieRed mullet, filleted (3-4 per serving)
- Carciofi (carciofella)Small artichokes, cleaned and chopped
- Fresh GarlicFresh garlic cloves, crushed
- Chili PepperGreen and red fresh chili, chopped
- ParsleyStems for cooking, leaves for garnish
- Olive OilExtra virgin olive oil
- SaltTo taste
- Uova di Triglia(optional) — Optional, if present in the mullet
Method
- Clean the artichokes (carciofella): remove the outer leaves, trim the stem, and cut into small pieces. Place in acidulated water.
- In a pan, heat olive oil and crushed fresh garlic. Add parsley stems and the artichoke pieces. Season with salt and add a splash of water. Cover with parchment paper and a lid, and cook for 2-3 minutes.
- Clean the red mullet: scale, open the belly, fillet the fish removing the bones. Remove any remaining pin bones with tweezers or by cutting. Keep the fillets.
- Cook the tagliatelle in salted boiling water.
- When the artichokes are tender, add chopped fresh chili. Add the red mullet fillets and any roe (if present). Cook for one minute.
- Drain the tagliatelle al dente and transfer to the pan with the sauce. Toss to combine, adding a little pasta water if needed.
- Serve with chopped parsley and a sprinkle of fresh chili.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
