The tastiest bluefish for a pasta dish with an intense taste.
What to know
- Uova 6
- Pane grattugiato 200 g
- Parmigiano grattugiato 200 g
- Farina di grano tenero 120 g
- Olio e.v.o. 80 g
- Spicchio d’aglio 1
- Rametto di timo 1
- Peperoncino 1
- Filetti di sgombro fresco privato delle spine 400 g
- Pomodori ciliegino 300 g
- Guanciale 80 g
- Sale e pepe
For passatelli (pasta formed of bread crumbs, eggs, grated Parmesan cheese, lemon and nutmeg): mix all the ingredients into a smooth, uniform dough.
Make passatelli with the passatelli-maker, arrange them carefully on a tray, sprinkle with bread crumbs and store in the fridge until cooking.
For the sauce: brown the garlic, oil, paprika and thyme in a low-edge pot.
Add seedless chopped tomatoes to the mackerel in pieces.
Add salt and pepper and cook for a few minutes.
Cook passatelli in abundant salty water, drain when “al dente” (firm) and immediately add to the sauce, adding the crunchy bacon.