Directions
How to transform fish into a symphony of flavors and aromas, all with an amazing appearance. We want to thank a great Italian chef for this incredible fish recipe, here it is chef Parizzi’s recipe: creativity and culinary geometry at its best!
Ingredients for the small turbot cannelloni with fish stew and cod tripe
8 people
For making the green pasta
- 200 g of flour
- 1 egg
- 1 egg white
- 35 g of cooked and squeezed spinach
- water q.s.
For making the red pasta
- 250 g of flour
- 2 eggs
- 1 tablespoon of concentrate
For making the yellow pasta
- 200 g of flour
- 2 eggs
For making pasta al nero di seppia
- 200 g of flour
- 2 eggs
- 1 teaspoon of squid ink
For the stuffing
- 1 large turbot of about 2 kg
- stale bread
- 1 onion
- 1 clove of garlic
- thyme, marjoram and basil
- dry white wine
- extra virgin olive oil
- salt and pepper.
For the stew
- 1 redfish
- 2 ripe tomatoes
- chili pepper
- cod tripe
- celery, carrots and onions
How to make it
Knead the 4 doughs separately, put the compounds under vacuum to rest for 24 hours. Then roll out strips of dough about ½ cm thick and overlap them on top of each other until you get to 8 layers. At the end you will have a brick of layered dough of different colors. Cut a “slice” of about 1 cm and pass it crosswise to the dough to obtain a sheet.
Blanch it, cool it and let it dry giving it the typical shape of cannelloni.
Let’s move on to the filling. Fillet and bone the turbot. Brown the onion, add garlic and thyme to taste, and then the turbot meat. Deglaze with a little white wine, add a little stale bread, marjoram, basil to taste. Season with salt and pepper. Pass everything through the meat grinder.
For the stew. Blanch the cod tripe and clean them. Prepare a base of celery, carrots and onions, brown, add the scorpionfish and the turbot bones. Continue to brown, add the tomatoes, water and ice to cover. Boil for about 1 hour. Filter and reduce by half again. When it is tasty, add the cod tripe and continue to cook for a few minutes, the jelly contained in the tripes will serve as a thickener.
Finishing and presentation
Stuff the cannelloni with the turbot mixture, heat them with steam, then place them on the stew.
What wine to pair with small turbot cannelloni with fish stew and cod tripe?
A fragrant, elegant and very savory white wine like the Trentodoc from the Revì winery.
If you want a cocktail, the Caribbean suggestions of the Daiquiri are in perfect harmony with the dish.
Recipe courtesy of the chef Parizzi of the Parizzi restaurant.
