Ingredients for 4 servings:
- 500g Linguettine di Gragnano I.G.P
- 1x850g sea bass
- 2 lemons
- 1 crusco pepper
- 3 tbs EVO oil
- 1 garlic clove
- Lemon thyme to taste
- Salt and pink pepper to taste
Directions:
Brown the chopped garlic in a pan with evo oil, add a few pieces of sea bass, a little of water and let it go for a few minutes
Separately, season a sea bass tartare with salt, oil, the peel of the two lemons and the pink pepper and form a quenelle
Cook the pasta in water for a few minutes and finish cooking in the pan with seasoning by adding the remaining sea bass and lemon thyme
Blend the crusco pepper with the evo oil until creamy
Late the pasta and garnish with the sea bass quenelle, a few tufts of pepper cream and more lemon thyme.
