Peppe Aversa's recipe: Mezzi paccheri of Gragnano with amberjack, bell pepper and agerolese biscuit
Ingredients for 4 people
For the pasta
- 250 g of mezzi paccheri
For the dressing
- 150 g amberjack cut into cubes
- 2 roasted and skinned peppers
- 50 g chopped agerolese biscuit
Procedure
Bake the peppers in an oven at 180 °C for 40 minutes and skin them. Use half of them to make a sauce with the help of a blender; cut the other half into julienne strips.
Sauté a clove of garlic with olive oil in a large pan. Add the diced amberjack and peppers in two consistencies, then cover the sauce with cooking water.
Dish composition
Drain the pasta and serve on a plate along with the dressing. Top with the agerolese cookie broken up on the surface.
