Paccheri Mullet fillets Nocellara del Belice PDO Olives Shallot Courgette Pachino tomatoes Salt to taste Black pepper to taste Extra virgin olive oil to taste
400 g 200 g 100 g 1 1 8 enough enough enough
The Nocellara del Belice PDO Olives with their unmistakable consistency make them ideal for enjoying alone or as a snack with bread and olive oil, in true country tradition. In the kitchen, they are used to add flavour to sautéed dishes such as peppers, aubergines, potatoes, or in vegetable and fish-based first courses or added to focaccia and bread.
Cut the shallot, put it in a frying pan and let it sauté over low heat add the courgette cut into small cubes, the Pachino cut into four and leave to simmer for 5 minutes, then add the Mullet fillets cut into small pieces.
Salt, pepper and continue cooking for another 5 minutes. Book the Paccheri al dente, and finish cooking in the frying pan for the last two minutes, adding some cooking water if it should dry too much.
Before removing from the heat, add the black olives and a drizzle of oil. Serve hot.
Cut the shallot, put it in a frying pan and let it sauté over low heat add the courgette cut into small cubes......