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Recipe: one pot pasta with flatfish (from top chef Peter Gast) | Lifestyle

Necessary for 4 people:

300 gr spaghetti (De Cecco)

1 vegetable stock cube

3 garlic cloves

2 sprigs of basil

1 tsp oregano

2 finely chopped white onions

100 gr pomodori tomatoes in cubes

100 gr halved cherry tomatoes

water

100 gr grated Parmesan

pepper and flaked sea salt (Maldon)

1 finely chopped spring onion

Put all ingredients (except cheese, spring onion, pepper and salt) in a pan. Add water until just covered and bring to the boil with a lid on. As soon as it boils, remove the lid and let it evaporate over low heat, stirring regularly, until the pasta is cooked. Season with cheese, salt and pepper. Garnish with spring onion.

Flatfish

1.5 kg of seasonal flatfish

3 tbsp olive oil

1 bunch of savory

3 crushed garlic cloves

1 shallot in rings

1 lemon in slices

50 gr butter in pieces

pepper and flaked sea salt

baking paper

Wrap the fish and all mixed ingredients in baking paper and place the package in the oven at 180 degrees for 40 minutes.

Sauce Vierge

3 tbsp olive oil

1 tbsp sliced ​​black olives

1 tbsp capers

1 tbsp tomato in cubes

5 torn basil leaves

Stir everything together well into a nice sauce. Divide pasta and flatfish among 4 warm plates and spoon the sauce on top.

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