Tripoline with mullet ragout, wild fennel and sun-dried tomato capuliata

  • Difficulty


  • 300 g0SW0211
  • 6 mullets
  • 1 anchovy
  • 4 table spoons of toasted bread crumbs
  • 1 sachet of saffron
  • 1 onion
  • 10 g pine kernels
  • 10 g raisins
  • 2 table spoons of capuliata
  • Extra Virgin Olive Oil, salt, pepper, wild fennel
Tripoline n° 211


For the mollicataBrown 40 g of onion, then add one anchovy, 4 tablespoons of toasted bread crumbs, one sachet of saffron and 2 table spoons of warm water. Mix and separate until obtaining perfect mollicata.For the ragoutIn a large pot, sauté the onion, then add the pine kernels, raisins and a bit of wild fennel. Pour a bit of warm water, then add 2 table spoons of capuliata (minced sun-dried tomatoes), 2 mullets cut into slices and 4 whole mullets. Add a bit of pepper. Mix briefly, then turn off the heat.PRESENTATIONRemove and set aside the 4 whole mullets, then pour in the ragout pot the pasta cooked in plenty of water with little salt (the recipe is already very savoury), then mix well.arrange each pasta portion in a dish, garnish with a whole mullet fillet, a few sprigs of wild fennel and a dusting of mollicata.