Spaghetti al sugo di Tordo/Marvizzo
Ingredients for two persons:
250 grams of spaghetti
1 salty anchovie
1 Wrasse weighing at least 700 grams
6 tomatoes of small size (cherry shaped tiny tomatoes)
OR
half can of ready tomato sauce of the "pulpy" type
3 spoonfuls of olive oil
1 "nut" of butter
half glass of white dry wine
1 slice of fresh garlic
half of white onion
1 pick of salt
1 pick of pepper (or chili if liked)
1 fistful of chopped parsley
How to proceed:
Fillet the wrasse and cut the meat in smallish cubes. Chop the onion and garlic.
Put the oil, butter, finely chopped onion and garlic in a pan, light fire.
When the onion and garlic turn "blonde", cut in quarters the cherry tomatoes, pour them in the pan and press them with a fork or a paddle (or simply drop the half can of tomato soup). Add the pick of salt and pepper (or chili)
Add the head and spine of the Wrasse plus half glass of white wine.
Let it cook for six or seven minutes. Pour a little more wine if it dries up
Take away the head and spine, and add the fillets of wrasse and the anchovie.
Let it cook for five minutes, adding more wine if the sauce dries up.
Add the spaghetti - that meanwhile have been cooked as normal, boiled in slightly salty water. Let the Sauce and the spaghetti melt for one minute together on fire, mixing up with fork and paddle.
Before serving, Garnish with the chopped parsley and a spoonful of raw olive oil.
Wine suggestion: Vermentino di Sardegna, Vernaccia di San Gimignano, Lugana Doc, served cool.
Ingredients for two persons:
250 grams of spaghetti
1 salty anchovie
1 Wrasse weighing at least 700 grams
6 tomatoes of small size (cherry shaped tiny tomatoes)
OR
half can of ready tomato sauce of the "pulpy" type
3 spoonfuls of olive oil
1 "nut" of butter
half glass of white dry wine
1 slice of fresh garlic
half of white onion
1 pick of salt
1 pick of pepper (or chili if liked)
1 fistful of chopped parsley
How to proceed:
Fillet the wrasse and cut the meat in smallish cubes. Chop the onion and garlic.
Put the oil, butter, finely chopped onion and garlic in a pan, light fire.
When the onion and garlic turn "blonde", cut in quarters the cherry tomatoes, pour them in the pan and press them with a fork or a paddle (or simply drop the half can of tomato soup). Add the pick of salt and pepper (or chili)
Add the head and spine of the Wrasse plus half glass of white wine.
Let it cook for six or seven minutes. Pour a little more wine if it dries up
Take away the head and spine, and add the fillets of wrasse and the anchovie.
Let it cook for five minutes, adding more wine if the sauce dries up.
Add the spaghetti - that meanwhile have been cooked as normal, boiled in slightly salty water. Let the Sauce and the spaghetti melt for one minute together on fire, mixing up with fork and paddle.
Before serving, Garnish with the chopped parsley and a spoonful of raw olive oil.
Wine suggestion: Vermentino di Sardegna, Vernaccia di San Gimignano, Lugana Doc, served cool.
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