Amberjack with Puttanesca Sauce Recipe
Michelin-starred chef Mauro Uliassi creates a delicious starter using amberjack and raw prawn in this fantastic puttanesca sauce recipe.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatitalianchefs.com.
Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Wooden spoon
- Plate
Ingredients
- 1 amberjack fillet, thinly sliced
- 8 prawns, peeled
- salt
- pepper
- 200g of baby capers, salted
- 30g of dried oregano
- 400g of extra virgin olive oil
- 1 small red onion, chopped
- 1 garlic clove, chopped
- 100g of passata
- 10g of basil
- coriander
- 10 black olives, cut into cubes
- 20 baby capers, in oil
- 5 anchovies
- black pepper
- baby salad leaves
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