Welcome back to my kitchen. Today, a fish-based dish with homemade eggless pasta: maltagliati with sea bream fillets and zucchini. On Sundays, when I don’t have to work, I can dedicate myself to cooking and pampering my husband and son. During the week, I can’t focus on lunch and dinner as I would like, so Saturday and Sunday are a ritual for me, spent at the stove. Maltagliati with sea bream fillets and zucchini is a first course that celebrates the simplicity and freshness of Mediterranean ingredients. The delicacy of sea bream perfectly complements the sweetness of zucchini, while the homemade eggless maltagliati offer a rustic texture that enhances every bite. If you don’t have time to prepare homemade maltagliati, you can also use a special pasta format that you can easily buy at the supermarket, like scialatielli or paccheri.
This recipe is ideal for a light yet flavorful lunch or dinner, perfect for impressing your loved ones or guests with a touch of elegance without complications. Prepare this dish for a special occasion or a family evening, and let yourself be enchanted by its unique taste and inviting aroma.
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By the way, if you like fish-based dishes you can also check out:
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 45 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 1/2 cups semolina flour
- 3/4 cup all-purpose flour
- 3 1/2 tbsp extra virgin olive oil
- 1/2 cup dry white wine
- 7 tbsp water
- 10 1/2 oz fresh sea bream fillets
- 2 zucchini (medium size)
- 1 onion
- to taste extra virgin olive oil
- chopped parsley
- 1 hot chili pepper ((optional))
- to taste salt
- 7 oz cherry tomatoes
Preparation
Start by preparing the maltagliati. But if you don’t have the time, you can use a good pasta format and the result will be just as great. You can find the procedure for making homemade pasta here: Homemade Eggless Maltagliati. Once prepared, let them dry on a clean cloth and focus on preparing the sauce.
But as mentioned before, if you’re short on time, you can use fresh pasta purchased at the supermarket or store, or pasta you have at home. For this sauce, you can use any format, long or short, but I recommend linguine or scialatielli, which, with their width, capture the sauce well.To prepare the sauce, start by preparing the vegetables. Peel the onion, slice it, and set it aside. Then wash the cherry tomatoes, cut them in half, and set them aside; next, wash the zucchini and slice them into thin rounds or julienne, and set them aside as well.
Take a large pan, add the extra virgin olive oil, and add the onion previously cleaned and sliced. Add the cherry tomatoes (making a layer), then the sea bream fillets, and finally cover everything with the zucchini slices. Dress with an additional drizzle of extra virgin olive oil, salt, and pepper (optional) to taste, and add the chili pepper if you want a spicy touch. Cook over moderate heat for about 15-20 minutes, stirring occasionally.
Bring a pot of salted water to a boil and cook the maltagliati for about 3-4 minutes, or until al dente. Drain them and add directly to the pan with the sauce of cherry tomatoes, sea bream fillets, and zucchini. Toss with the sauce for a couple of minutes, adding a little pasta cooking water if necessary, to blend all the ingredients well.
Serve the maltagliati with sea bream fillets and zucchini hot, garnished with fresh chopped parsley. Finish with a drizzle of raw extra virgin olive oil and a sprinkle of freshly ground black pepper.
Variations and Tips
You can replace the sea bream with bass or salmon.
You can add peas for an extra touch of color and flavor.
If you like, try adding saffron for a different flavor to the dish.
You can use any pasta type you prefer.
Always save some pasta cooking water to blend everything and achieve the perfect consistency.
Storage
The maltagliati with sea bream fillets and zucchini can be stored in the refrigerator in an airtight container for up to one day.
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