Sea Bream Triangles are a very delicate and elegant first course. Handmade pasta filled with fish, shrimp, vegetables, and a salted ricotta that enhances the flavor. The sauce we will use to dress it is prepared with all the fish scraps and shrimp. This dish requires a lot of patience, but in the end, you will be rewarded by its goodness.
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- Difficulty: Medium
- Cost: Medium
- Preparation time: 2 Hours
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.6 cups all-purpose flour
- 2 eggs (medium)
- 1 tbsp extra virgin olive oil
- 1/3 tsp fine salt
- 1.5 lbs sea bream
- 10.6 oz escarole (endive)
- 2.8 oz salted ricotta (grated)
- 2.8 oz cow's milk ricotta
- 1 egg (medium)
- 1/2 tsp parsley (chopped)
- 1/3 tsp fine salt
- 1.1 lbs shrimp
- 3.5 oz tomato sauce
- 1 clove garlic
- 1 shallot
- 3.4 fl oz dry white wine
- 6 tbsp extra virgin olive oil
Tools
- Food scale
- Pastry board
- Cutting board
- Pot
- Bowl
- Pasta machine
Steps
Pour flour and eggs onto the pastry board, add oil, salt, and start kneading. Form a firm dough and let it rest for 30 minutes covered with a cloth.
Clean the sea bream starting from the scales, then move to the inside to remove the guts. Cut off the head and with a knife fillet it, removing the bones and spines.
Clean the shrimp and set them aside. Prepare a broth by putting oil, garlic, shallot, and all the fish scraps, including those of the sea bream, in a pan. Sauté well, deglaze with the wine, and add salt.
Add the tomato sauce and two glasses of boiling water. Let it simmer until reduced. Once turned off, place in the sauce 3-4 shrimp that will be used for decoration. If it is not thick enough, knead a knob of butter with a little flour and let it melt inside.
Chop the boiled and squeezed escarole, shrimp, and sea bream fillets. Pour everything into a bowl along with the egg, salt, the two ricottas, and parsley. Check carefully that no bones remain. Mix and let it rest for 30 minutes to firm up.
Roll out the dough to the second to last setting, place a dollop of filling on one half. Fold over and use a cutter to shape the triangles, sealing the edges well.
Cook the sea bream triangles in salted boiling water and drain them while still al dente to finish cooking them in the sauce. Serve on plates and decorate with the reserved shrimp.
