Mezze Maniche in White Butter Sauce, Cod Liver and Red Mullet | Mauro Uliassi | Chef Recipes | Reporter Gourmet S.r.l.
Mezze Maniche in White Butter Sauce, Cod Liver and Red Mullet | Mauro Uliassi
Ingredients
- 240 g of mezze maniche pasta
- 80 g of red mullet liver
- 60 g of compacted and frozen drained cod liver in oil
- 60 g of red mullet fillets
- 50 g of butter
- 100 ml of clam water
- 200 g of fish broth
- 100 ml of white butter sauce
- 4 finely chopped sage leaves
- arugula leaves to taste
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