malloreddus with sea bass ragout and bottarga
malloreddus al sugo di spigola e bottarga
MAKES: 4 servings
- 1 cup all-purpose flour
- ½ pound fresh sea bass fillet, cut into 1½-inch pieces
- ½ cup extra-virgin olive oil, plus extra
- 3 cloves garlic
- 1 shallot, chopped
- 1 cup Vermentino di Sardegna (or another dry white wine)
- 1 cup fish stock
- 2 sprigs parsley, finely minced
- 1 bay leaf
- Salt and freshly ground pepper
- 1 pound malloreddus (or dried gnocchetti)
- 2 ripe Roma tomatoes, skinned and julienned
- ½ cup bottarga, grated
- 4 sprigs fresh dill
Pour flour onto a plate. Lightly dredge the sea bass pieces, shake off excess flour, and set aside.
Heat ½ cup olive oil in a skillet over medium heat. When oil is hot, add garlic and cook until golden, then remove from oil and discard. Add chopped shallot and cook for 2 minutes, until slightly softened. Add sea bass fillets and fry until golden, about 2 minutes each side. Pour in wine and cover, cooking until wine has evaporated fully. Add fish stock, parsley and bay leaf. Season with salt and pepper. Let simmer on low heat for 4 to 5 minutes, until fish is done.
Boil the pasta in salted water until al dente. Drain and combine with sea bass and sauce, tomatoes and half of the bottarga.
Plate pasta in 4 shallow bowls. Sprinkle with remaining bottarga, drizzle lightly with olive oil, and garnish with a sprig of fresh dill.
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