Il Cucinologo
EN

Rigatoni with Gurnard and Porcini Mushrooms

17/11/2023

Gurnard is a fish with a delicate flavor that pairs perfectly with the intense aroma of porcini mushrooms. Here’s how to prepare a delicious dish of rigatoni with gurnard and porcini mushrooms.

Ingredients

  • 320 g di rigatoni
  • 300 g di gallinella di mare (filetti)
  • 150 g di funghi porcini freschi
  • 1 spicchio d’aglio
  • Prezzemolo fresco tritato q.b.
  • 1/2 bicchiere di vino bianco
  • 250 ml di passata di pomodoro
  • Olio extravergine d’oliva q.b.
  • Sale e pepe q.b.
  • Brodo di pesce o acqua q.b.

Preparation

  1. Clean the porcini mushrooms thoroughly with a damp cloth or a brush, slice them not too finely and set aside.

  2. Prepare the gurnard fillets by removing any bones and cut them into pieces.

  3. In a large pan, sauté a clove of garlic in extra virgin olive oil and, once golden, remove it.

  4. Add the porcini mushrooms to the pan and sauté them over medium-high heat until they start to release their water.

  5. Add the pieces of gurnard to the pan with the mushrooms and let them brown for a few minutes. At this point, deglaze with white wine and let the alcohol evaporate.

  6. Pour in the tomato passata, lower the heat and cook for about 15 minutes, adding a little fish stock or water if necessary to keep the sauce moist.

  7. Meanwhile, bring a pot of salted water to a boil and cook the rigatoni until al dente. Drain the pasta, reserving some of the cooking water.

  8. Transfer the rigatoni to the pan with the gurnard and mushroom sauce, mix well to combine the flavors for a couple of minutes, adding a little cooking water if necessary to make everything creamier.

  9. Plate the rigatoni with gurnard and porcini mushrooms, sprinkle with fresh chopped parsley, adjust salt and pepper and serve immediately.

Trivia

Gurnard, also known as sea robin or tub gurnard, is a pink fish mainly caught in the Mediterranean Sea. Its firm and delicate flesh pairs very well with bold ingredients like porcini mushrooms, creating a contrast of flavors much appreciated in Italian cuisine. Incorporating this pairing into a typical pasta like rigatoni, we get a dish that is a perfect example of how the sea and the land can meet in a surprising way on the table.