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Penne with fillets of mullet

Method

1- Cut the asparagus into even lengths removing the tough end part of the stalk, peel with a potato peeler, if possible a swivel peeler, wash and steam cook for about 6-7 minutes.
2- Cut the asparagus stalks into strips and cut the tips in half lengthwise.
3- Clean the mullet carefully into fillets, removing all the bones, wash, dry gently and cut into strips.
4- Heat the oil in a pan, fry the strips of mullet briskly for about 2 minutes, turning them gently with a wooden spoon; season with a pinch of salt and freshly ground pepper, add the asparagus, heat through and add the torn basil leaves.
5- In the meantime, bring a saucepan of salted water to the boil and cook the penne until they are “al dente”; drain well, add the mullet, asparagus and basil mixture previously prepared, stir the penne carefully and serve hot.

Ingredients for 4 people
350 gr Penne
6-8 mullet
300 gr asparagus
2 sprigs basil
salt
whole pepper

Durum wheat semolina pasta

047 Penne

047 Penne
Average nutritional values for 100gr pasta
Energy 350 Kcal - 1483 Kj Fats 1,2 g
Proteins 12,0 g Saturated, mono unsaturated, poly unsaturated fats 0,3 g
Carbohydrates 71,0 g Sugars 3,2 g
Alimentary fibres 3,5 g Sodium 0,002 g