Sugo al Cefalo Volpina

Spaghetti with Volpina Grey Mullet Sauce Hello everyone 🤗🤗🤗 Today, a delicious sauce with Volpina grey mullet, the mullet from which the finest bottarga is extracted😏 Ingredients for 2-300g of spaghetti 1 Volpina grey mullet weighing 6-8 ounces 1 sprig of parsley 2 cloves of garlic 1 bowl of cherry tomato sauce Extra virgin olive oil Salt and pepper Preparation Scale and gut the grey mullet Remove the fillets, bone them, and cut them into small pieces Chop the parsley Crush an unpeeled clove of garlic Peel the other clove of garlic Method 👨🏻‍🍳 In a pan, I make a Extra virgin olive oil to brown the unpeeled garlic. I remove it to flavor the oil. Now, with the heat off, I add the peeled garlic clove, 5-6 pieces of the mullet fillet, a pinch of salt, and a pinch of chopped parsley to the pan. I brown it well and add the cherry tomato sauce. I season with salt and bring the sauce to a boil. Meanwhile, the water boils and I add the spaghetti to cook it 2/3 of the way through. One minute before draining the pasta, I add the remaining mullet pieces to the sauce, which will cook along with the pasta. The pasta is ready and I add it to the pan. Now all that's left to do is finish cooking it to your liking. If necessary, add a ladle of the cooking water to finish the spaghetti. I finish with chopped parsley and a nice stir-fry. Bye 🤗🤗🤗 See you at the next recipe 👨🏻‍🍳 If you found this video helpful, subscribe to the channel    / lacucinadimamo   and press the bell to see new recipes. Thank you so much for taking the time to watch! #lacucinadimamo #mullet #fishcooking #fishinthekitchen #recipeoftheday #asmr #fishrecipes #fishdishes #cagliarifood #sardiniancuisine #seafoodcuisine #foryou #food #italianfood