Vermicelli with Mullet Fillets and Monk’s Beard*.

Pasta dishes are just always delicious!

Put on the water for the pasta and season with salt as soon as it boils. Clean the shallot, chop it and sweat it in a frying pan in three tablespoons of oil. Cut the mullet into regular pieces and cook in the frying pan with the onions on both sides. Add the rinsed and drained raisins. Extinguish with two fingers of white wine and boil the wine. When the water boils, add the pasta and the roots to the water. do everything together for 5 min. Drain and add to the sauce form, mix well before serving.

*Vermicelli con filetti di triglia e barba die frate, Vermicelli with mullet fillet and monk’s beard.

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