Paccheri with monkfish, aubergines and yellow date tomatoes from Vesuvius flavoured with basil
by Chef Michele Ruta – APCI Delegation | Enter the site and find out all the recipes
Ingredients
- 320 gr. - Fresh paccheri
- 800 gr. - Adriatic monkfish
- 600 gr. - Yellow date tomatoes from Vesuvius
- 500 gr. - Fresh aubergines
- 80 gr. - Extra virgin olive oil
- 500 ml. - Olitalia FRIENN deep-frying oil
- 3 gr. - Tropea red onion
- 5 gr. - Fine salt
- 3 gr. - Black pepper
- 12 - Basil leaves
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