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Ingredients for 4 people
  • 11 oz PGI Gragnano Canneroni Rigati
  • 12 oz Monkfish
  • 10 Cherry tomatoes
  • 1 Clove of garlic
  • to taste Fresh Mint
  • to taste PDO Pecorino Romano cheese
  • to taste EVO oil
  • to taste Salt


  1. Clean the monkfish, remove the skin and cut it into cubes.

  2. In a pan, sauté the chopped garlic with oil, add the pieces of monkfish, add salt and cook, adding the cherry tomatoes.

  3. Cook the PGI Gragnano Canneroni Rigati in salted water, drain it al dente and add it to the sauce. Arrange on a serving dish and garnish with Pecorino flakes and a mint leaf.


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