Ingredients for 4 people
- 400 g PGI Gragnano Lumaconi
- 400 g Scorpion fish
- 200 g Courgette flowers
- 100 g Cherry tomatoes
- 1 Clove garlic
- 1 Glass of white wine
- 1 Parsley
- to taste EVO oil
- to taste Salt and pepper
PREPARATION
- Fillet the scorpion fish and cut it into small pieces. Meanwhile, clean the courgette flowers and set them aside.
- In a pan, brown the garlic together with the oil and, once golden, remove it. Add the redfish and let it fry.
- Deglaze with the wine and, when the latter has evaporated, add the cherry tomatoes and courgette flowers. Season with salt and pepper and cook for about 5 minutes.
- Meanwhile, cook the PGI Gragnano Lumaconi, drain them al dente and add them to the sauce. Mix everything sprinkled with parsley and serve.