Vermicelli with grouper sauce

A first course fish dish borrowed from Apulian cuisine. Easy to prepare, tasty and flavorful. “Vermicelli with grouper sauce” enhances the taste of Italian pasta and its shapes, with spaghetti and bavette (linguine) well representing the “long” type. In the recipe presented here, “vermicelli” can also be replaced by other shapes that pair well with the sauce made from fish, particularly grouper.

Vermicelli with Grouper Sauce

A first course of fish borrowed from Apulian cuisine. Easy to prepare, tasty and flavorful. The "Vermicelli with grouper sauce" enhance the taste of Italian pasta.

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Print Recipe Vota la ricetta

Prep Time: 30 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 55 minutes minutes

Course: First courses

Cuisine: Apulian cuisine

Servings: 4 persone

Ingredients

• 400 gr Grouper about one slice
• 350 gr Pasta vermicelli
• 1 nr Carrot
• 4 tablespoons Olive Oil extra virgin
• 200 gr Tomato pulp
• 2 dl White Wine
• 3 dl Vegetable Broth
• 1 tablespoon Type 0 Flour
• qb Basil
• qb Parsley
• qb Marjoram
• qb Celery
• qb Salt
• qb Pepper

Instructions

• Debone the grouper slice and wash it.
• Prep the marjoram, basil, celery, and parsley. Wash and chop them.
• Wash, peel, and slice the carrot.
• Heat the oil in a saucepan and sauté the herbs and carrot.
• Dredge the grouper slice and place it in a baking dish.
• Season with salt, pepper, and pour in the broth and wine.
• After a few minutes, add the tomato pulp, cover, and cook over medium heat for about 10 minutes, turning the grouper halfway through.
• Bring salted water to a boil and cook the vermicelli. When cooked, drain and place in a bowl.
• Add the sauce, broken-up grouper, and mix. Serve immediately.
  

Notes

You can also choose to dice the grouper and proceed as instructed, without dredging it.