Claudio Mengoni’s Calamarata with Redfish, Broccoli and Tarragon

Name: Claudio Mengoni’s Calamarata with Redfish, Broccoli and Tarragon
Ingredients: 150g half paccheri; 20 scorpion fish fillets cleaned with oil, salt and lemon (5 pieces per garnish portion); 100g of redfish bisque (see below); julienne tarragon; 100g broccoli cream (see below); 4 pcs blanched broccoli; 4 pcs cherry tomato confit in wedges; 20g garlic bread; 15g extra virgin oil; crushed garlic clove; 10g julienne shallots; a few spinach leaves; 150g broccoli (only the green part); 1kg scorpion fish bones; 50g olive oil; 50g celery; 50g carrot; 25g shallots; 2 crushed garlic cloves; 5 grains white pepper; thyme leaves to taste; 1 bay leaf; 1 spoon tomato concentrate; 250g cherry tomatoes; 250g ‘ramato’ tomato; 0.5kg tomato sauce; white wine; potatoes

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A simple yet divine pasta dish from the chef behind Michelin-starred Borgo San Jacopo, this recipe celebrates the best of Mediterranean flavours and produce.

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Ingredients

150g half paccheri
20 scorpion fish fillets cleaned with oil, salt and lemon (5 pieces per garnish portion)
100g of redfish bisque (see below)
julienne tarragon
100g broccoli cream (see below)
4 pcs blanched broccoli
4 pcs cherry tomato confit in wedges
20g garlic bread
15g extra virgin oil
crushed garlic clove
10g julienne shallots
a few spinach leaves
150g broccoli (only the green part)
1kg scorpion fish bones
50g olive oil
50g celery
50g carrot
25g shallots
2 crushed garlic cloves
5 grains white pepper
thyme leaves to taste
1 bay leaf
1 spoon tomato concentrate
250g cherry tomatoes
250g ‘ramato’ tomato
0.5kg tomato sauce
white wine
potatoes