Seafood Amatriciana.

A Classic Reinvented.

Let yourself be surprised by this unique reinterpretation of the traditional amatriciana, where the bold flavors of the sea meet the richness of pork cheek and the sweetness of tomato.

A main dish that will transport you directly to the Lazio coast, with a touch of originality that will win over all palates. Perfect for a special dinner or to impress your guests with an unforgettable taste!

designed for you:

Cost: Economical
Preparation time: 20 Minutes
Portions: 4
Cooking methods: Boiling
Cuisine: Regional Italian
Region: Lazio
Seasonality: All Seasons

340.81 Kcal

calories per serving

Info Close

Energy 340.81 (Kcal)
Carbohydrates 35.80 (g) of which sugars 0.49 (g)
Proteins 31.78 (g)
Fat 7.09 (g) of which saturated 1.14 (g)of which unsaturated 3.52 (g)
Fibers 3.33 (g)
Sodium 378.90 (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

let’s go shopping

12.3 oz pasta
3.5 oz pork cheek
14.1 oz bluefish (Choose deboned)
1 clove garlic
1/4 cup white wine
17.6 oz tomato sauce
to taste salt
to taste basil

Seafood Amatriciana

Tools

what we need to prepare the

1 Knife
1 Pan
1 Pot

Steps

To make the

We’ll start by choosing the fish.
I opted for swordfish.
But any type of fish will do as long as it is boneless.
Cut both the fish and the pork cheek into pieces.
First, transfer the pork cheek to the pan and let it stew
Add the fish and garlic, whole or chopped as you prefer, and sauté for a few minutes. Then deglaze with the wine.
Let all the alcohol evaporate and then pour in the tomato sauce.
Let it cook for about 15 minutes, adding a little salt.
Meanwhile, cook the pasta, and as soon as it’s al dente…
Add it to the pan with the sauce, and toss to coat. Add the basil as well.
Serve immediately while hot. Here is the Seafood Amatriciana ready