Gragnano Linguine, Cabbage, and Red Mullet

17/11/2023

I can propose a recipe that combines the delicate flavor of red mullet with the sweetness of the cabbage, a combination that enhances the Italian tradition in Gragnano pasta. Here’s how to prepare the Linguine from Gragnano with Cabbage and Red Mullet:

Ingredients

320 g of Linguine from Gragnano
4 fresh red mullets (optionally already cleaned and filleted)
200 g of cabbage
2 cloves of garlic
Extra virgin olive oil
Salt to taste
Black pepper to taste
A pinch of chili pepper (optional)
A glass of white wine
Chopped parsley (for garnish)

Preparation

Clean the red mullets if not already done, fillet them and set the fillets aside. You can keep the bones for a fish stock if you wish.
Wash the cabbage, remove the tougher outer leaves, and cut the cabbage into thin strips.
In a large frying pan, heat a drizzle of extra virgin olive oil and add the garlic cloves to flavor the oil. If you like, you can also add a pinch of chili pepper.
Add the chopped cabbage and let it wilt over medium heat, stirring occasionally. After about 5 minutes, add a glass of white wine and let the alcohol evaporate.
Meanwhile, cook the Linguine from Gragnano in plenty of salted water following the cooking times on the package to achieve al dente pasta.
When the cabbage is soft and the wine has evaporated, add the red mullet fillets to the pan and cook them for 2-3 minutes on each side or until they are well cooked. Season with salt and pepper.
Drain the linguine, saving some of the cooking water, and transfer them into the pan with cabbage and red mullets. Mix well, adding some of the pasta cooking water if necessary to create a sauce that binds the ingredients together.
Plate the linguine garnishing with fresh chopped parsley and, if you like, a grind of black pepper.

Trivia

Gragnano pasta is famous for its bronze drawing and slow drying process, which give the pasta a rough surface perfect for holding sauces, and it’s a PGI (Protected Geographical Indication) product.

If you can’t find red mullets, you could replace them with other delicate-flavored sea fish, such as sea bream or bass. Bon appétit!