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Ingredients

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For the Cauliflower:

  • Cauliflower 400.0 g
  • Olive oil 10.0 ml
  • Cream 100.0 ml
  • Garlic clove (finely chopped) 3.0 g
  • Red chilli (de-seeded, finely chopped) 3.0 g

For the Kabeljou

  • Lime 1.0 pc
  • Sundried tomatoes 70.0 g
  • Locally farmed Kabeljou (filleted) 300.0 g

To finish the dish and plate:


The mixed pasta, typical of Southern Italy, comes originally  from recovery of dough scraps. Today it is produced and served with vegetables and legumes. Another nutritional balances dish of Mediterranean cuisine, also enriched with omega 3 by the fish. ( Chef mario Lorina)

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Preparation

  1. For the Cauliflower:

    • Peel the cauliflower and cut into florets.
    • Simmer in a pan with garlic, oil, chilli and cream until soft.
    • Stick blend all and strain.
  2. For the Kabeljou

    • Clean the fish.
    • Cut into cubes and marinate with lime juice and skin, olive oil and dried sundried tomato , cut julienne.
  3. To finish the dish and plate:

    • For the celery make strips with a potato peeler and put into water and ice.
    • Half cook the pasta in salt water, finish cooking in the hot cauliflower cream and add fresh fish stock. Season with oil and pepper. Put in a dish and finish with crunchy celery.
  4. chefs tip

    Can use any pasta of your choice
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