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.
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.