Tagliolini with black olives in a scorpion fish fillets sauce, with cherry tomatoes and broccoli flowers.
- 300g 00 flour
- 100g durum wheat flour
- 4 eggs
- 150g black olive paste
- For the sauce:
- 500g scorpion fish fillets
- 500g Orogel broccoli flowers
- 300g cherry tomatoes
- 30g shallot
- 30g capers
- white wine
- a sprig of basil
- extra virgin olive oil from Umbria
Blend the flour, durum wheat flour, eggs and black olive paste in a food processor to form a smooth dough. Roll the dough out as thinly as possible and using a sharp knife, cut the dough into thin strips lengthways. Set aside.
Scale, gut and debone the scorpion fish fillets and cut into cubes. In a saucepan fry half finely chopped shallot, add the cherry tomatoes and let cook for five minutes. In a non-stick frying pan, brown the other shallot half, add the capers and the fish morsels.
Brown a couple of minutes, simmer with white wine and let evaporate. Place the frozen broccoli in abundant boiling water and after 5 minutes, add the tagliolini.
Cook the pasta, drain and add it to your sauce. Sauté and season, to taste with chilli and serve with fresh basil.