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Pennette with fennel cream, squid and red mullet

17/11/2023

Here is the recipe for tasty pennette with fennel cream, squid, and red mullet, with an Italian touch.

Ingredients

  • 320 g of pennette
  • 1 large fennel
  • 300 g of cleaned squid
  • 2 medium-sized red mullets, already gutted and cleaned
  • 1 clove of garlic
  • Extra virgin olive oil
  • Salt and pepper to taste
  • Chopped fresh parsley
  • Vegetable or fish broth as needed
  • Dry white wine as needed
  • Grated lemon zest (optional)

Preparation

  1. Start by slicing the fennel thinly and stew it in a pan with a drizzle of extra virgin olive oil and the garlic clove. Cook until the fennel becomes soft, adding a bit of broth from time to time to prevent it from drying out.

  2. In the meantime, clean the squid and cut them into rings or strips. If you prefer, you can leave the tentacles whole for a more rustic presentation.

  3. Remove the skin from the red mullets and filet them, trying to avoid the bones. Cut the fillets into pieces that are not too large.

  4. Once the fennel is soft, remove the garlic and blend everything with an immersion blender, adding vegetable broth as necessary to obtain a smooth and velvety cream. Adjust with salt and pepper.

  5. Cook the pennette in plenty of salted water following the package’s instructions to achieve an al dente texture.

  6. In another pan, sauté the squid with a drizzle of oil and a garlic clove. Deglaze with a splash of dry white wine and let it evaporate. Then add the red mullet fillets and cook for a few minutes, until they are cooked but still soft.

  7. Combine the fennel cream with the squid and red mullet, mixing everything carefully.

  8. Drain the pennette and add them to the sauce in the pan. If necessary, toss over low heat, adding some cooking water if it’s too thick.

  9. Serve with a sprinkle of chopped fresh parsley and, if you like, some grated lemon zest to give it a fresh and aromatic note.

Remember that you can always personalize the recipe to your liking, for example, you could add a touch of cream to the blended fennel for an even richer cream or replace the red mullets with another type of firm-fleshed fish.

Buon appetito!