Spaghetti with white fish sauce and artichokes

50
4
Intermediate
17 oz monkfish or monkfish tail
11 oz egg pasta
2 oz butter
2 Shallots
2 Artichoke
1 Lemon
1 Orange
Flour
Pepper
Marjoram
Salt

The white meat sauce made with monkfish is very tasty and goes well with long pasta, better if fresh, like spaghetti with guitar associated with the tender artichokes.

Deprive the fisherman of the central bone, any bones, and the skin, then wash, cut into cubes and flour; clean the artichokes by removing the stems, the outer leaves harder and the tips, You can see them in half, remove the hay inside, Cut them into thin slices and immerse them in a bowl with water acidulated with lemon juice.

Peel the shallots, chop them and offer them in a pan with 1 oz of butter, then combine the cubes of fisherman and brown for a few moments. Add the well-drained artichokes, salt, pepper, soak with the orange juice and half cup of hot water and continue cooking for 10 minutes stirring often.

​Boil the pasta in plenty of boiling slightly salted water. Meanwhile, grate the zest of half an orange, add it to the remaining butter, add a little chopped marjoram, salt, and pepper, and work until you get a cream.

Drain the pasta and season immediately with the flavored butter and the fish and artichoke sauce. Serve spaghetti alla chitarra with white fish sauce and artichokes.

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