Candles with a combination of mullet, basil, and tomato: Giuseppe Mancino's dish to savor the taste of summer.
Photo of the chef: Nicola Ughi
Ingredients
For the pasta
- 320 g Candele Leonessa
For the sauce
- 800 g red mullet
- 200 g tomato purée
- 200 g fresh tomatoes, diced
- 2 tablespoons Pernod
- 2 stalks celery, chopped
- 2 shallots, chopped
- 2 cloves garlic, chopped
- 1 carrot, chopped
- 1 lemon
- ½ chopped fennel
- Chili pepper to taste
- Extra virgin olive oil
- Basil
- Salt and pepper
Preparation
Cook the Candele pasta in plenty of salted water. Scale the red mullet, gut them, and fillet them.
Cook the scraps with the chopped carrots, celery, fennel, garlic, and shallots, season, and add the Pernod. Allow to evaporate, then add the tomato purée, salt, chili pepper, and 2 glasses of water.
Cook until you obtain a reduced broth, which will be used to cream the pasta with diced tomatoes, chopped basil, grated lemon, and oil. Cook part of the red mullet filets in a pan and use the rest to make a tartare seasoned with a little oil and salt.
Place the Candele pasta on a plate and top with the seared red mullet, the tartare and the remaining sauce.
Pairing
We recommend a good Aglianico di Paestum, aged only in steel and bottle, which will enhance the flavors of the dish. Best served at a temperature slightly below average.
