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Ingredients for 4 people
  • 14 oz PGI Gragnano Lumaconi
  • 14 oz Scorpion fish
  • 7 oz Courgette flowers
  • 3.5 oz Cherry tomatoes
  • 1 Clove garlic
  • 1 Glass of white wine
  • 1 Parsley
  • to taste EVO oil
  • to taste Salt and pepper

PREPARATION

  1. Fillet the scorpion fish and cut it into small pieces. Meanwhile, clean the courgette flowers and set them aside.

  2. In a pan, brown the garlic together with the oil and, once golden, remove it. Add the redfish and let it fry.

  3. Deglaze with the wine and, when the latter has evaporated, add the cherry tomatoes and courgette flowers. Season with salt and pepper and cook for about 5 minutes.

  4. Meanwhile, cook the PGI Gragnano Lumaconi, drain them al dente and add them to the sauce. Mix everything sprinkled with parsley and serve.

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