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Farfalle with Fish and Escarole

17/11/2023

Farfalle with fish and escarole is not a well-known traditional Italian dish, but we can certainly create a recipe that blends these ingredients in a way that respects the harmony of Mediterranean flavors. Here’s how you could go about it:

Ingredients

  • 320g of farfalle (butterfly-shaped pasta)
  • 200g of white fish fillet (e.g. sea bream, sea bass, cod)
  • 1 head of escarole
  • 2 cloves of garlic
  • Extra virgin olive oil
  • Salt and pepper to taste
  • Dry white wine (optional)
  • Chili pepper (optional)
  • Lemon juice
  • Chopped parsley

Preparation

  1. First, clean the escarole, wash it well and cut it into strips. Set it aside.
  2. Clean the fish, removing any bones, and cut it into cubes of about 2 cm per side. Season it with a little lemon juice, salt and pepper; let it marinate for a few minutes.
  3. In a large skillet, heat a drizzle of extra-virgin olive oil and add the peeled garlic cloves (and chili pepper if desired). Sauté until the garlic turns golden and fragrant.
  4. Add the fish cubes to the skillet and cook them for a few minutes. If you have chosen to use wine, deglaze with a splash of white wine and let the alcohol evaporate.
  5. Add the escarole to the skillet with the fish, season lightly with salt and cook for about 5-10 minutes, until the vegetable becomes tender and the fish is cooked through.
  6. Meanwhile, bring a pot of salted water to a boil and cook the farfalle according to the package instructions for al dente.
  7. Drain the pasta, reserving some of the cooking water, and transfer it to the skillet with the fish and escarole. Stir to combine the ingredients, adding a bit of the reserved cooking water if it seems too dry.
  8. Serve the warm farfalle, dressed with a drizzle of raw oil and sprinkled with chopped parsley.

Curiosity

Escarole is a typical winter vegetable in Italy, widely used in Neapolitan cuisine, for example in the famous escarole pizza. In this recipe, it adds a slightly bitter note that complements the sweetness of the fish.

I recommend pairing this dish with a light and fresh white wine, such as a Verdicchio or a Falanghina, that can enhance the delicate flavor of the fish.

Farfalle with Fish and Escarole