Calamarata with mullet fillets and black olives

  • Difficulty


  • 350 g Calamarata n° 129
  • 300 g small mullets
  • 1 small bunch of parsley
  • 1 courgette
  • 50 g sweet black olives
  • 1 bit chilli
  • 1 clove garlic
  • 30 g capers
  • salt and a tip of red chilli
Calamarata n° 129


Scale, bone and clean the mullets; take the fillets, rinse and chop them. Pour some De Cecco Classic extra virgin olive oil in a pan fry the lightly pressed garlic until gold add the chilly and the chopped parsley.Add the diced courgette and fry lightly finally toss the mullets in the mixture and simmer for 2 minutes. Add the diced De Cecco tomato pulp, a pinch of salt and after a few minutes add the capers, the chopped black olives and chive.Toss the De Cecco Calamarata in plenty of salted water, drain and mix with the mullet ragù and serve warm.