Il Cucinologo
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Mezze Penne with Mullet and Escarole Sauce

17/11/2023

Mezze penne with mullet and escarole sauce are a sophisticated dish that combines the sweetness of the fish with the slight bitterness of the escarole. Here is the recipe:

Ingredients

  • 320 g di mezze penne
  • 4 triglie di scoglio
  • 200 g di scarola
  • 2 spicchi d’aglio
  • Olio extravergine di oliva
  • Sale e pepe q.b.
  • Peperoncino (opzionale)
  • Vino bianco, un bicchiere
  • Brodo di pesce o acqua
  • Prezzemolo tritato per guarnizione

Preparation

  1. Start by cleaning the mullet. Scale them, remove the heads and bones, and, if desired, save the heads and bones to make a fish stock. Then cut the fillets into pieces that are not too small.

  2. Wash the escarole thoroughly and cut it into strips.

  3. Bring a pot of water to a boil for the mezze penne, salt it when it starts boiling, and cook the pasta al dente according to the package instructions.

  4. Meanwhile, in a large skillet, heat some extra virgin olive oil with the garlic cloves. Add the escarole and let it wilt. Deglaze with the white wine and let the alcohol evaporate. If you want a more intense flavor, you can add some chopped chili pepper.

  5. In another skillet, sauté the mullet fillets in hot oil, being careful not to break them. Add salt and pepper and deglaze them as well with a little white wine.

  6. When the escarole is well wilted, blend half of it with an immersion blender, adding a little stock or water to obtain a velvety sauce.

  7. Drain the mezze penne al dente and add them to the escarole sauce, adding a little cooking water if necessary to coat the pasta well.

  8. Add the mullet fillets to the pan with the pasta and sauce and stir gently to combine the flavors.

  9. Serve the mezze penne with mullet and escarole sauce, garnishing the plates with fresh chopped parsley.

Trivia

Red mullet is a typically Mediterranean fish and was already highly appreciated in Roman times. They are renowned for their delicate flavor and, when combined with pasta, offer an excellent gastronomic experience. Escarole, thanks to its slight bitterness, is the ideal accompaniment to balance the sweet taste of the mullet.