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Arzilla soup, a typical recipe from lazio

by | Jul 18, 2017 | Recipes | 0 comments

DIFFICULTY: 3

INGREDIENTS PER 4 PEOPLE

egg pasta (like quadrucci, sedanini, or some other short pasta), 10,6 oz
fresh Arzilla (a type of skate), 2 lb 3 oz
chopped tomatoes, 7 oz
extra virgin olive to taste
onion, 1
celery, 1 stalk
parsley
garlic, 1 clove
chilli
anchovy in oil, 2 fillets
1 lemon
salt
white wine

PROCEDURE

Clean up the skate removing all its skin. Cut into strips and place in a pan with the onion, garlic, and the celery cut into small pieces. Cover everything with water and let it simmer for about 1 hour. In a pan, pour oil, a clove of garlic and parsley, a pinch of chilli, anchovy fillets, a splash of white wine and fry everything. Add the chopped tomatoes and cook for 20 minutes over medium heat. Add the fish broth previously prepared, add the pasta and cook. Serve with a drizzle of olive oil directly on the plates.

Thanks to: Roma In Bocca

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