Recipe by Mauro Uliassi: Mezze maniche in white butter sauce, cod liver and red mullet

Ingredients for 4 people

240 g of mezze maniche pasta
80 g of red mullet liver
60 g of compacted and frozen drained cod liver in oil
60 g of red mullet fillets
50 g of butter
100 ml of clam water
200 g of fish broth
100 ml of white butter sauce
4 finely chopped sage leaves
arugula leaves to taste

For the white butter sauce

300 g of butter
250 g of shallots
5 liters of white wine
5 liters of fish broth
300 g of butter for emulsifying

Method

For the white butter sauce

Sauté the shallots in butter, deglaze with white wine and reduce, add the fish broth and reduce until you get 1 liter of liquid. Add the butter and blend with an immersion blender.

In a pan, cook the diced fresh red mullet livers and diamond-cut red mullets in butter with sage.

Deglaze with clam water and fish broth, keep the red mullets separate. Add the mezze maniche and toss them in the sauce. Once creamy, add the white butter sauce.