I was craving a fish dish and while browsing the fish market, I was undecided about which type to go for, but… there, two little eyes were looking at me… well, the gurnard was coming home with me! Now, let’s think about the pasta, and I decided on taglierini with a bit of color, and here’s the recipe, Pink Taglierini with Gurnard Sauce.
Recipe from 11/22/2016 updated
Other recipes
- Difficulty: Easy
- Cost: Medium
- Preparation time: 45 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 672.41 (Kcal)
- Carbohydrates 85.93 (g) of which sugars 8.43 (g)
- Proteins 40.83 (g)
- Fat 18.41 (g) of which saturated 2.86 (g)of which unsaturated 1.23 (g)
- Fibers 6.45 (g)
- Sodium 325.87 (mg)
Indicative values for a portion of 290 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Dough made with Philips Pasta Maker
- 1 3/5 cups all-purpose flour
- 7/8 cup re-milled durum wheat semolina
- 1 tbsp triple tomato concentrate
- 2 eggs
- 1 tsp extra virgin olive oil
- 2 tsp water (lukewarm)
- 2 gurnards (about 1.3 lbs)
- 3 cups cherry tomatoes
- 1 golden onion
- 1 clove garlic
- 3 tbsps extra virgin olive oil
- 5 sprigs parsley
- 2 g fine salt
Tools
- Pasta Machine Philips Pasta Maker
- Pot 8.7 inch
- Pan
Steps
Wash the cherry tomatoes and toss them into boiling water. Blanch them for a few minutes, about 3-4, until you can remove the skin. In a pan, sauté the finely chopped onion and garlic in extra virgin olive oil. Add the peeled and crushed tomatoes and mix.
Add the well-cleaned and gutted gurnards. Add to the sauce and let cook for 20 minutes, then salt and turn off.
Prepare the dough by hand or as I did using the Philips Pasta Maker. Pour in the flour and semolina and add the liquids (according to the manual instructions). For this dough, I used 2 eggs, tomato concentrate, oil, and a little hot water (140 ml of liquids). All well beaten with a fork and slowly poured over the flours. After 2 kneads, the taglierini are ready, spread them out on a cloth, sprinkle a little semolina, and let them dry until ready to cook.
Once the sauce has cooled, clean the gurnards. For this operation, I prefer to use my hands to remove all the bones. Put the water for the pasta on the fire, and when it boils, salt and toss in the taglierini. After 4 minutes they are ready to be drained and poured into the sauce. Extend with a ladle of pasta water, adjust the salt, and mix well. Sprinkle with chopped parsley and serve the Pink Taglierini with Gurnard Sauce.
