Schiaffoni with Asparagus, monkfish and Thyme

Schiaffoni con asparagi, coda di rospo e timo

Ingredients - Serves 4 - 6

400g Schiaffoni or dried paccheri pasta from Gragnanoifsc 183.JPG

400g monkfish fillets, cut into chunks

250g fresh asparagus tips

1 sprig of fresh thyme

1 clove of garlic, peeled

1/2 teaspoon of dried chilli flakes

1/2 glass of dry white wine

6 tablespoons of extra virgin olive oil

100ml vegetable broth

Salt

 

Method

  • Cook the asparagus in a saucepan of simmering salted water for a couple of minutes, then drain and dice.
  • Saute the garlic, thyme and chilli in the oil, stir in the monkfish, add the wine and increase the heat momentarily to cook off the alcohol, then return to a low heat. Pour in the vegetable broth, cover and cook for 5 minutes.
  • Gently fold in the asparagus and cook for 2 minutes
  • Meanwhile cook the pasta in a large saucepan of boiling salted water, according to the instructions on the packet, but for 1 minute less than the recommended cooking time.
  • Drain the pasta and add to the sauce. Serve immediately.

 

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Dunne & Crescenzi,