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.

Serve hot

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