SPAGHETTI WITH RED MULLET JUS

INGREDIENTS

• 200 g Barilla Al Bronzo Spaghetti
• 1 kg Red mullet
• 2 White onions
• 2 Chilli peppers
• 150 g Tomato paste
• 30 ml White wine
• 1 Bunch chives
• 1 Organic lemon
• Salt, to taste
• EVO oil, to taste
• Red mullet tartare, to taste
• Chives, to taste

PREPARATION

1. Gut the red mullet and wash them in salted water (32 g of salt per litre of water). Cut them into medium-sized pieces with scissors. Cut the onions into julienne strips and stew them in a saucepan with a pinch of salt. Add the white wine and let it evaporate. Add the red mullet and tomato paste. Cover with cold water and reduce by 50%. Pass everything through a food mill, then through a chinois 3 times, to obtain a smooth and homogeneous jus. Return the liquid to the heat and reduce it to 1/3 of its initial volume.
2. Cook the spaghetti and drain it 2 minutes before the end of cooking. Toss the pasta in the mullet jus, adding chilli pepper to taste and a little lemon juice. Stir in a drizzle of oil to form a shiny, creamy consistency.
3. Arrange the spaghetti on the plates. Garnish with raw mullet fillets and fresh chives.