Nettle tagliatelle with bluefish and cherry tomatoes
Inspired by the magazine Menu
200 g flour
2 tablespoons nettle flour
2 tablespoons olive oil
300-400 g fillet of bluefish
10 cherry tomatoes
1-2 cloves of garlic
150 ml of white wine
½ cup warm milk (or cream)
Salt and pepper
1 dose of saffron
Fresh parsley and rosemary
From the flour, nettle flour, eggs, a little water, salt and olive oil make a soft dough. Wrap in a plastic bag and refrigerate.
In a skillet, heat 2-3 tablespoons olive oil. Flavor it with a clove of garlic, crushed with a knife. Let it brown lightly, then remove from the pan. In its place, sauté the cherry tomatoes, halved. Cook for 2 minutes, stirring often.
Cut the bluefish fillet into triangular pieces. Dip beside the tomatoes. Brown them on both sides. Then, pour the wine and hot milk (or cream). Season the dish with all the spices. Cover the skillet and reduce heat. Simmer for 15-20 minutes until the fish is cooked and the sauce thickened.
Roll out the dough into a thin sheet, as thin as possible. Cut into strips of about 1 cm wide with a pizza cutter. Boil the in a large saucepan of salted water. Cook for about 5 minutes. Then, remove with a slotted spoon and add to the already cooked fish. Sauté briefly over high heat, adding a little butter.
Serve the nettle taggliatelle immediately, sprinkled with finely chopped parsley.