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


  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.

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