Fresine con Pesce Azzurro al Limone
Friselle con Pesce al Limone, local white fish topped with twice-baked bread crumbs and lemon, is a vibrant dish from Italy's coastal regions, particularly the Mediterranean shores where the fresh catch of the day meets sun-kissed citrus. This recipe showcases Italian love for local fresh fish with beautiful sfusato lemons, the prized lemons of the Amalfi Coast.
Traditionally enjoyed during the spring and summer, this fish and lemon combination is the perfect choice for al fresco.
This fish dish is paired with a crisp white wine such as Fiano, and garnished with fresh parsley and lemon zest.
- 500 grams blue fish (such as Palamita (Atlantic Bonito), Anchovies, Tuna, or Mackerel)
- 150 grams extra virgin olive oil
- 2 cloves of garlic
- 1 glass white wine
- 1 lemon (grated zest and juice)
- Water (as needed to boil the pasta)
- 50 grams parsley (finely chopped)
- salt (to taste)
- Chili pepper (to taste)
- 400 grams fresine pasta
- Preparing
First, fillet the fish, cutting off head and tail and deboning it. Slice the meat into little cubes.
- Cooking
In a pan, heat the extra virgin olive oil with the crushed garlic cloves. Sauté until the garlic becomes golden and add the cubes of fish, the salt and the chili pepper, as desired.
Once the fish is colored add the white wine to blend the flavors together and cook until the wine has almost evaporated. Then add the parsley and the grated lemon zest. When it is almost ready, finish the cooking by adding the juice of the lemon.
Meanwhile, cook the pasta in boiling, salted water until al dente. Drain the pasta and mix with the sauce that you have already prepared. Add a splash of pasta water, as needed if it is dry.
- Serving
Serve hot with a garnish of lemon zest curls and a pinch of chopped fresh parsley.