Pasta with the Scents of Sicily from Land and Sea. With this dish, I bring you to my home.
By looking at it, close your eyes, and you will smell the scents I am fortunate to appreciate every day.
The flavors of the land with oranges, wild fennel, and from the sea, the bluefish, the prince of our diet.
All served inside a Tarocco orange.
I used, it’s the mackerel which has a great taste and possesses all the nutritional qualities of the bluefish, the category to which it belongs.
It’s economical and easy to debone.
Yet, for some reason, it’s little known to the general public.

Thought for you:

Difficulty: Easy
Cost: Very economical
Preparation time: 30 Minutes
Portions: 2
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

602.93 Kcal

calories per serving

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Energy 602.93 (Kcal)
Carbohydrates 40.89 (g) of which sugars 17.26 (g)
Proteins 40.86 (g)
Fat 29.71 (g) of which saturated 3.53 (g)of which unsaturated 4.69 (g)
Fibers 5.82 (g)
Sodium 569.80 (mg)

Indicative values for a portion of 400 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

10.58 oz bluefish (filleted or 1 lb 5 oz whole)
2 Tarocco oranges (organic)
2 cloves garlic
3 stalks celery
3.53 oz wild fennel
to taste chili pepper
1.06 oz almond butter
5.29 oz pasta (caserecce)
to taste extra virgin olive oil
to taste edible flowers (rosemary)
to taste salt
pepper

Tools

Cutting Board
Knife
1 Juicer
Pot
1 Wok

Preparation: Pasta with the Scents of Sicily from Land and Sea

Buy any type of bluefish, and clean it of its innards
After gutting it, fillet it with a sharp knife.
Make a juice with the celery and
half of the wild fennel.
About half a glass will come out.
Prepare the almond butter (Look for the recipe online).
Now let’s start cooking.
Put a drizzle of extra virgin olive oil, the other half of the chopped wild fennel, the chili pepper, the garlic, and the almond butter in a wok. Sauté.
As soon as the garlic is golden, add the fillets. Adjust with salt and pepper, and brown until the fish has changed color.
Now, add the juice and grate the peel of one orange.
Then, peel it segment by segment and cut the pulp into pieces, avoiding seeds and white parts. Turn off the heat and add it to the wok.
In the meantime, drain the pasta and toss everything off the heat.
Serve inside half of a hollowed Tarocco orange. Decorate with rosemary flowers. Here are the Scents of Sicily from Land and Sea.