Canneroni Rigati con rana pescatrice, menta e Pecorino

Canneroni Rigati with monkfish, mint and pecorino cheese

The Canneroni Rigati with Monkfish, Mint and Pecorino are a tasty and perfect dish to ensure you a special evening! Get ready to welcome your guests with this delicious dish. 

Ingredients for 4 people
  • 320 g PGI Gragnano Canneroni Rigati
  • 350 g Monkfish
  • 10 Cherry tomatoes
  • 1 Clove of garlic
  • to taste Fresh Mint
  • to taste PDO Pecorino Romano cheese
  • to taste EVO oil
  • to taste Salt


Preparation

  1. Start the preparation by depriving the monkfish of the head, the fins and the central bone. Once cleaned, cut the monkfish into slices, then brown it in a pan together with the oil, garlic, salt, pepper, mint and a little chilli pepper, if you like. Once ready, set aside.
  2. In a large saucepan, bring the water to the boil, then add the canneroni rigati and cook for 9 – 10 minutes or until al dente.
  3. Once the Cannaroni are cooked, drain them keeping aside a little of the cooking liquid and pour them into the pan where you browned the monkfish. Sauté everything for a few minutes over high heat, adding, if necessary, a little of the cooking liquid.
  4. Serve the Canneroni Rigati with Monkfish piping hot, garnishing them with a sprinkling of pecorino cheese and a few mint leaves. The result will be a dish that will conquer the most demanding palates and that will please all your guests.

← Older Post Newer Post →

Prodotti correlati

 
Sold Out