Scialatielli with ricotta forte, gurnard fish and swiss chard
Instructions
Knead the flour with the egg, ricotta, chopped Basil and milk.
Extract of compound hard scialatielli; Cook in boiling salted water.
Fillet the fish, Cook the fillets in a pan with oil, garlic and parsley stalks, splash lightly with the white wine and cook them, with the addition of Swiss chard checked and cut into strips.
Flavour with lemon peel and mantecarvi scialatielli drained al dente.
Ingredients and dosing for 4 persons
- 200 g of flour
- 40 g of ricotta forte
- Basil
- 1 egg
- 70 g of milk
- 1 capon fish
- 1 clove of garlic
- Some stems of parsley
- 150 g of swiss chard
- 1 lemon
- 10 cl of white wine
- Olive oil
- Salt
- Pepper