Today we are preparing Spaghettoni with Sauce and Sea Gurnard, a first course that highlights the simplicity of Mediterranean flavors.
The gurnard, with its white and delicate meat, is perfect for a rich and enveloping sauce that magnificently binds to the rough texture of spaghettoni.
To elevate the recipe, our advice is to try making the spaghettoni at home: it’s easier than you think! You only need a few ingredients and a bit of elbow grease to get fresh pasta that will make a difference.
Of course, if time is tight or you prefer convenience, you can easily buy quality dry spaghettoni. The important thing is that they are thick and porous to capture every drop of this amazing fish sauce.
Get ready to bring to the table a dish that conquers at the first taste. Below, I leave you other simple and tasty fish first courses to try, and then we will, as always, immediately under the photo discover how to prepare these Spaghettoni with Sauce and Sea Gurnard!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Spaghettoni with Sauce and Sea Gurnard
- 13.4 oz semolina flour (or half semolina and half all-purpose flour)
- 2/3 cup water
- 1 tsp extra virgin olive oil
- 1 pinch salt
- 1 egg yolk
- 10.5 oz sea gurnard (fillets, cleaned and deboned)
- 1 clove garlic
- 1 chili pepper (fresh or dried)
- 2 fillets anchovies
- 10.5 oz cherry tomatoes
- 7 oz tomato purée
- 2 pinches salt
- to taste lemon zest (grated)
Tools
- 1 Rolling Pin pasta cutter
- 1 Bowl
- 1 Pot pasta cooker
- 1 Pan
Steps
I’ll explain how to make spaghettoni at home, you can use a bowl or a food processor to knead and then cut them with a grooved rolling pin or with a pasta machine. Of course, if you have neither time nor desire, buy rustic spaghettoni, and you’re done.
In a large bowl or with a mixer or a simple food processor, insert the semolina, the yolk, and half of the water and start kneading.
Add the remaining water little by little and finally the salt, form a dough ball and let it rest at room temperature covered for 30 minutes.
With the rolling pin or pasta machine, roll out the dough into a sheet of 1/8 inch, then using the grooved rolling pin, form the spaghetti, if you have the machine, you will also have the tool to cut the spaghettoni.
Sprinkle a little semolina on the freshly made spaghetti to separate them and keep them aside on a cloth.
In a wide pan with high edges that can also hold the spaghetti, fry the oil with the whole garlic clove and the chili pepper in pieces for a few minutes.
Add the anchovy fillets and let them dissolve, helping yourself with a wooden spoon.
Meanwhile, cut the cherry tomatoes in half.
When the anchovies are dissolved, add the cherry tomatoes, season with salt, and let them flavor for 5 minutes before adding the tomato purée.
Cook the sauce for 10 minutes then add the gurnard fillets and finish cooking for 6/7 minutes without turning the sauce; otherwise, the gurnard will crumble and won’t look nice.
Bring plenty of salted water to a boil, cook the spaghettoni for 3 minutes (if they are fresh) or for the time indicated on the package if purchased.
Remove the garlic clove from the sauce, drain the spaghetti directly into the pan, and toss everything for a moment to flavor.
Serve them still steaming hot.
Preservation, Tips and Variations
You can use dry spaghetti as long as they are of good quality and preferably artisanal.
If you don’t like it, you can leave out the chili pepper🌶 or replace it with freshly ground black pepper, to be added at the end of cooking.
You can use all durum wheat semolina, or half semolina and half all-purpose flour.
If you prefer, you can leave out the yolk and replace it with another 3 tbsp of water.
The sea gurnard sauce can also be prepared the day before and stored in the refrigerator.
Other Recipes
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