We believe that the most important thing in food is constantly search small producers and traditional Italian factories producing prime quality ingredients, such as Buffalo Mozzarella Campana D.O.P., the pasta from Gragnano, a little town near Naples that still producing the pasta in old fashion style, the Parmigiano Reggiano, navelli saffron and much more giving us the chance to create new dishes without forgetting our roots, the traditional Italian flavors.
Clean and take all the bones away from the fishes and put all the left overs in a pot to create a fish broth together with garlic and olive oil, let it boil for a couple of hours and sieve it. On the stove top put a pot with 50 gr of olive oil and add the pasta together with the saffron, once it starts to toast the pasta add a bit a the time the broth cooking the pasta "risotto style". Once the cooking is finished, mix the cooked pasta adding some olive oil and serve with the seared pieces of fish.
Please send us a message if you have any questions or comments about anything you see in the e-zine. We'd love to hear from you!