SPAGHETTI WITH HAKE

spaghetti-con-nasello

I love the spaghetti but of vegetables, in this case are of zucchini seasoned with a sauce Hake, peanuts, black olives, capers and orange zest.
These spaghetti raw food can be made with other types of vegetables such as carrots, squash, cucumbers, cabbage, bell pepper, and make it easy and fun to eat raw vegetables in every season.
The hake is cooked almost without fire, cooking a Chinese inspired respects this valuable fish keeping her flesh consistent but not stringy. This method is also suitable for other ingredients such as veal, beef, chicken course varying the cooking time according to the size and type of food.

Ingredients for 4 people:

  • 500 g hake fillets
  • 60g carrot (for broth of fish)
  • 1 stalk celery (for the stock of fish)
  • 1/2 Cipolla (for the stock of fish
  • 1 lemon (for the stock of fish)
  • 1 bay leaf (for the stock of fish)
  • 4 medium zucchini
  • 120 g shelled and chopped peanuts (unsalted)
  • 20g black olives
  • 20 g capers
  • zest of 1 orange
  • 3 tablespoons extra virgin olive oil
  • salt

How to prepare spaghetti with hake

Cut the fillets of hake in chunks.

To cook hake boil in a pan of water with a slice of lemon, bay leaf, celery, carrot and onion cut into pieces for 15 minutes.

Immerse in boiling water hake, turn off the heat and cook the fish in the broth for about 10 minutes (if cut into very small size, or for 25 minutes if you have to cook a whole fillet).

Wash the courgettes and remove the ends, cut in the shape of spaghetti or tapes using the special spiral slicer or a simple peeling vegetables to get thin strips that can cut into sticks.

Grate the zest of one orange.

Season the zucchini with 3 tablespoons oil, salt and orange zest and let stand for about 15 minutes.

Chop separately peanuts, black olives and capers.

Drain the fish and add it to spaghetti zucchini, finally sprinkle with the chopped peanuts, olives and capers.

 

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