Ortichelle With mullet ragout, porcini mushrooms and herb oil


320 g Ortichelle
200 g Porcini mushrooms

For the mullet ragout:
600 g rock mullet
1 red onion
1 clove of garlic
150 g tomato sauce
1 glass white wine
10 cherry tomatoes

For herb oil:
100 ml Evo oil
15 g parsley
15 g marjoram
15 g fresh oregano


First scale the mullets and fillet them, then with the help of tweezers remove any bones from the fillets. Cut the resulting fillets into small cubes 1cm wide. Meanwhile in a frying pan wilt the garlic and finely chopped onion along with a drizzle of extra virgin olive oil and add the cherry tomatoes cut in half. After a couple of minutes, add the mullet cubes and let them roast gently; when they are well browned, deglaze them with white wine. Once the white wine has evaporated, add the 150 g of tomato sauce and let it cook on a low flame for about 30 minutes. For the herb oil, finely chop parsley, marjoram and fresh oregano, add them to the 100g of Extra Virgin Olive Oil and leave to infuse. Clean the porcini mushrooms with the help of a piece of damp paper to remove any traces of soil, cut them into cubes and brown in a pan with a little oil. Cook the ortichelle in plenty of salted water. Drain the pasta al dente and transfer it to the skillet with the mullet ragout, tossing everything with a little cooking water until perfectly blended. To finish,plate the Ortichelle in a nest and top the dish with the roasted porcini mushrooms and a few drops of herb oil.

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