How to Cook Italian Orecchiette Pasta With Fish Ragout

Orecchiette (literally 'little ears') are a typical handmade pasta from Puglia, a region in the south of Italy. Here we can taste them with a sauce based on mix fish and tomatoes.

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How to Cook Italian Orecchiette Pasta With Fish Ragout Recipe
10 Steps
Ingredients
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1
Prepare the fish broth putting in a big pot 1 liter of cold water, onion, carrot, the fish discards and the stock cube. Heat and let boil for 45 minutes

Prepare the fish broth putting in a big pot 1 liter of cold water, onion, carrot, the fish discards and the stock cube. Heat and let boil for 45 minutes

2
In the meantime cut the squid rings in small pieces and do the same with the seabass fillets

In the meantime cut the squid rings in small pieces and do the same with the seabass fillets

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3
Heat 3 spoons of olive oil and a garlic in a large pan

Heat 3 spoons of olive oil and a garlic in a large pan

4
Add the squids, wet with the wine and soothe with a cup of bouillon after the wine dries. Let cook for 10 minutes

Add the squids, wet with the wine and soothe with a cup of bouillon after the wine dries. Let cook for 10 minutes

5
Then add the tomato sauce and the basil leaves, cook for other 10 minutes

Then add the tomato sauce and the basil leaves, cook for other 10 minutes

6
Prepare 200 gr fresh handmade orecchiette

Prepare 200 gr fresh handmade orecchiette

7
Cook them in salted boiling water for 1-2 minutes then put them into the pan with the sauce and add also the seabass pieces

Cook them in salted boiling water for 1-2 minutes then put them into the pan with the sauce and add also the seabass pieces

8
Add half a cup of broth and cook the pasta in risotto style. Add hot broth each time it deserves until the pasta is cooked (almost 10 minutes)

Add half a cup of broth and cook the pasta in risotto style. Add hot broth each time it deserves until the pasta is cooked (almost 10 minutes)

9
Cook until the liquid dries

Cook until the liquid dries

10
Enjoy!

Enjoy!

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