Tagliatelle Amalfitane are the intermediate format between Tagliatelle Classiche and Pappardelle. Prepare them with our finest ingredients and discover this recipe with sea bream, tomatoes and courgettes.
Recipe categories
Difficulty
Preparation time
40 minutes
Cooking time
20minutes
Nutrition table
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Ingredients
Name
Amalfi egg noodles
Value
as desired
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EVO oil
Value
70 g
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Shallot
Value
50 g
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Garlic
Value
15 g
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Concassé tomatoes
Value
300 g
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Tomato sauce
Value
100 g
Name
Zucchine tagliate a falde
Value
100 g
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Gilthead seabream fillets
Value
400 g
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Aromatic white wine
Value
30 g
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Fish Fumetto
Value
5 g
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Chopped parsley
Value
10 g
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Dried oregano
Value
2 g
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White bread crumbs
Value
40 g
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Crispy bream skin
Value
4 pz
Title
Preparation steps:
Deep link
https://destinationgustoprod.page.link/8Cgr
Preparation steps template
Short
Preparation steps
Description
Heat the oil in a frying pan and gently fry the shallot with garlic.
Description
Add the tomato sauce and concassé. Season with salt and pepper and cook over a moderate heat for 6 to 7 minutes.
Description
Remove the skin and bones from the sea bream. Cut the fish into cubes. Heat a little oil in a frying pan.
Description
Gently fry the courgettes and sea bream. Season with salt and pepper and deglaze with white wine. Bring to the boil and add the tomato sauce.
Description
Quickly toast the breadcrumbs in a frying pan with a little oil until golden brown.
Description
Toast the fish skin in a frying pan for 4-5 minutes and dry it in the oven to make it crispy.
Description
Cook the noodles in plenty of salted water, taking care to stir the pasta only when it comes to the boil. Cook for 4 minutes and drain. Toss them in the sauce, adding a little cooking water if necessary.
Description
Complete with parsley and oregano.
Description
Present the Amalfitanas on individual plates. Decorate with the skin of the roasted sea bream. Complete with bread crumbs and a drizzle of extra virgin olive oil.
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Ingredienti: