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Scialatielli al limone con cernia e semi di finocchio

Serves 4

scialatielli 350 of the bronze of The pulp of Gragnano

a rather large slice of grouper

a clove of garlic

some fennel seeds zest

grated lemon

eggs picoline

extra virgin olive oil

a glass of white wine salt and pepper

Preparation

To prepare the recipe I used my stoneware pot line flamewars Cooking of Topgres . The pot allows you to cook with a few seasonings, and as in this case, brings even more the flavors of the fish, preserving consistency.

Fillet grouper and cut it into cubes or otherwise acqusitatela already filleted. In saucepan, saute in olive oil a clove of garlic and add the cubes of grouper and fennel seeds which give a unique taste to the grouper. Cover with lid and simmer gently. After five minutes, lift the lid and sprinkle with white wine. Let it evaporate and turn off. For scialatielli de making pulp of Gragnano I wanted to use a very simple sauce that goes very well with lemon-flavored pasta.

Cook the pasta al dente and send it back into the pan with the sauce of grouper. Again If you can bring to the table directly into the pasta pot stoneware, serving it with eggs picoline or, alternatively, individual portions of reallizzare