Pasta Alla Chittara with Mackerel and Tomato Ragu Recipe
This rich seafood pasta recipe from Grazia Soncini uses the delicious saltiness of olives and capers to cut through the rich mackerel and tomato ragu. A beautiful Italian pasta sauce recipe.
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Cooking tools:
- Pasta cutter
- Rolling pin
- Mixing bowl
- Fork
- Chef's knife
- Cutting board
- Paring knife
- Skillet
- Saucepan
- Pot
- Stove
- Wooden spoon
- Fine-mesh sieve
- Colander
- Ladle
- Tongs
- Measuring cup
- Measuring spoon
- Plastic wrap
- Serving bowl
- Plate
Ingredients
- 300g of semolina flour
- 3 eggs
- 1 egg yolk
- 1 mackerel, weighing 500g
- 500ml of vegetable stock
- 24 olives, preferably Taggiasca
- 1 tbsp of capers
- 6 plum tomatoes, cut into quarters
- 1 shallot
- 1 carrot
- bay leaves
- 1 bunch of fresh parsley, stalks only
- chilli, to taste
- black peppercorns
- olive oil
- extra virgin olive oil, to serve
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