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Farfalle salad, with fennel and red snapper fish

Farfalle are the ideal pasta for pasta salads, as you will find out... Here is a delicious Farfalle pasta salad with fennel, marinated in lemon juice, olive oil and dill, served next to just fried red snapper fillets and bread croutons...



Ingredients:

* 1 lb. Farfalle pasta
* 2 sprigs Fennel
* 1 bunch Dill
* 6 red snapper fillets
* 1 Lemon
* 1/3 cup Olive oil
* A few pinches Salt
* Pepper Mill: 6 turns
* Bread for croutons, or ready-made croutons
* 1/2 cup Peanut oil
* 1 tablespoon coarse salt

Instructions:

1) Preheat oven to 400 °F. Bring a large volume of water to a boil and season with salt and dip the pasta in it for 10 min. Drain and rinse under cold water.

2) Wash the fennel and dill. Finely chop the dill. Squeeze the lemon. Using a mandoline, cut the fennel thinly and then marinate in lemon juice and dill. Add salt and pepper, then refrigerate.

3) Cut the slices of bread into small cubes. In nonstick skillet, add peanut oil and fry the bread cubes until they get a beautiful blond color. Put the croutons on a plate lined with paper towels.

4) In a skillet with a drizzle olive oil and brown the skin side of fillets of red mullet seasoned. Flip the fillets and arrange in a baking dish and finish cooking in the oven, preheated at 400 °F for 3 min. or until cooked.

Mix the Farfalle with marinated fennel.

In a plate, place a bed of farfalle with fennel and place the red snapper fillets over. Finish with chopped dill and croutons.




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