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Fish with Pasta, served in a Cataplana

Fish A- A+

Preparation Time: MEDIUM
Cost: MEDIUM
Serves: 4

INGREDIENTS:

  • 600g Various - fresh tuna, monkfish
  • 150g Prawns, without head and shell
  • 200g Fusilli
  • 100g Diced Tomatoes
  • 1 dl Gallo Special Selection Extra Virgin Olive Oil
  • 50ml White Wine
  • 15ml Gallo White Balsamic Vinegar
  • To taste * Parsley
  • To taste * Salt and Pepper from the mill
  • 100g Onions
  • 10g Crushed Garlic

PREPARATION:
Cook the fusilli up to 50% in water and a drizzle of Gallo Special Selection Olive Oil.
Cut open the prawns lengthwise without separating the halves.
Cut the fish into pieces.
Put half the olive oil with the crushed garlic and sloices of onion in the Cataplana along with all the other ingredients  including the Fusilli.
Pour the remaining Gallo Special Selection Olive Oil and the white wine, and put on low heat for about 20 minutes.
Before removing from stove drip the Gallo White Balsamic Vinegar and sprinkle with the chopped parsley.

CHEF'S TIP:
The types of fish can be altered according to your prefernces, or budget.

The Gallo products that the Chef suggests for this recipe can be substituted by other Gallo varities of your preference. Experiment and share your incredible combinations!

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