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Rigatoni with Gurnard and Porcini Mushrooms

17/11/2023

The gurnard is a fish with a delicate flavor that pairs perfectly with the intense aroma of porcini mushrooms. Here’s how to prepare a tasty dish of rigatoni with gurnard and porcini mushrooms.

Ingredients

  • 320 g of rigatoni
  • 300 g of gurnard (fillets)
  • 150 g of fresh porcini mushrooms
  • 1 clove of garlic
  • Chopped fresh parsley to taste
  • 1/2 glass of white wine
  • 250 ml of tomato puree
  • Extra virgin olive oil to taste
  • Salt and pepper to taste
  • Fish broth or water as needed

Preparation

  1. Clean the porcini mushrooms carefully with a damp cloth or a brush, slice them not too thinly and set aside.

  2. Prepare the gurnard fillets by removing any bones and cutting them into pieces.

  3. In a large frying pan, fry a clove of garlic in extra virgin olive oil and, once golden, remove it.

  4. Add the porcini mushrooms to the pan and sauté them over medium-high heat until they begin to release their water.

  5. Add the pieces of gurnard to the pan with the mushrooms and let them brown for a few minutes. Then, deglaze with the white wine and let the alcohol evaporate.

  6. Pour in the tomato puree, lower the flame, and cook for about 15 minutes, adding a bit of fish broth or water if necessary to keep the sauce moist.

  7. Meanwhile, bring a pot of salted water to a boil and cook the rigatoni until al dente. Drain the pasta, reserving some of the cooking water.

  8. Transfer the rigatoni to the pan with the gurnard and mushroom sauce, mix well to blend the flavors for a couple of minutes, if necessary add some of the cooking water to make it creamier.

  9. Plate the rigatoni with gurnard and porcini mushrooms, sprinkle with chopped fresh parsley, adjust seasoning with salt and pepper, and serve immediately.

Curiosity

The gurnard, also known as sea robin, is a pink fish primarily caught in the Mediterranean Sea. Its firm and delicate flesh lends itself perfectly to being paired with bold ingredients like porcini mushrooms, creating a contrast of flavors that is much appreciated in Italian cuisine. By immersing this combination in a typical pasta like rigatoni, we end up with a dish that is a perfect example of how the sea and land can meet on the table in surprising ways.