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Mezze penne with mullet and escarole sauce

17/11/2023

Mezze penne with mullet and escarole sauce is a sophisticated dish that combines the sweetness of the fish with the slight bitterness of the escarole. Here is the recipe:

Ingredients

  • 320 g of mezze penne
  • 4 rock mullets
  • 200 g of escarole
  • 2 cloves of garlic
  • Extra virgin olive oil
  • Salt and pepper to taste
  • Chili pepper (optional)
  • White wine, one glass
  • Fish broth or water
  • Chopped parsley for garnish

Preparation

  1. Begin by cleaning the mullets. Gut them, remove the heads and bones and, if you wish, keep the heads and bones to prepare a fish stock. Then cut the fillets into not too small pieces.

  2. Wash the escarole well and cut it into strips.

  3. Bring a pot of water to a boil for the mezze penne, season with salt once it starts to boil, and cook the pasta al dente following the package instructions.

  4. Meanwhile, in a large pan, heat some extra virgin olive oil with the garlic cloves. Add the escarole and let it wilt. Deglaze with the white wine and let the alcohol evaporate. If you want a more intense flavor, you can add chopped chili pepper.

  5. In another pan, sauté the mullet fillets in hot oil, being careful not to break them. Add salt and pepper and also deglaze them with a little white wine.

  6. When the escarole has wilted nicely, blend half of it with an immersion blender, adding a little broth or water to obtain a creamy sauce.

  7. Drain the mezze penne al dente and pour them into the escarole sauce, adding some cooking water if necessary to make the sauce creamy.

  8. Add the mullet fillets to the pan with the pasta and sauce and mix gently to combine the flavors.

  9. Serve the mezze penne with mullet and escarole sauce garnishing the dishes with fresh chopped parsley.

Curiosity

The mullets are typically Mediterranean fish and were highly prized even in Roman times. They are renowned for their delicate flavor, and when combined with pasta, they offer an excellent culinary experience. Escarole, with its mild bitterness, is the ideal accompaniment to balance the sweet taste of the mullets.