Farfalle al non ragù with Poor Fish

Farfalle al non ragù with Poor Fish

In this recipe the so-called "poor fish" are used, those little fish that, if all goes well, are sold for frying, but most of the time they are thrown back into the sea.

The fishbone that is cooked in hot oil is even used and enhanced.

In the kitchen we try to avoid wasting and throwing away, pursuing the goal of zero waste. This is one of the aims of the #PastaYourWay project and that is to improve our sensitivity towards the importance and respect of our neighbor and the planet.

The result is very good!

The recipe was created by Calogero Rifici Blog Peperoncini e Dintorni on Giallo Zafferano

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Ingredients

(for 4 people)

320 g of Berruto 1881 butterflies

800 g lean fish fillets (approx.1.2 kg of fried fish)

1 fresh and unripe chilli (e.g. Tabasco)

8 Egyptian onions and their leaves

1 sprig of fresh rosemary

Extra virgin olive oil and salt to taste

Preparation

Clean the fish (scale it, fillet it and deprive it of the sides of the belly, putting aside the sides with the tails attached instead)
Place the fillets on a plate with the skin down, add salt and let it rest for a few minutes.
Cook the farfalle in plenty of boiling salted water, draining them al dente
In a pan, heat a few tablespoons of extra virgin olive oil with the onions, rosemary and red pepper cut into rounds
As soon as the oil is at temperature, lightly fry the bones, then drain them on absorbent paper and - in the same oil - cook the fish fillets
Pour the pasta into the same pan, add the onion leaves, mix with a little pasta cooking water, add the fillets and whisk
Serve garnished with a fishbone