The Month's Recipe

Tagliatelle pasta served with sea bass ragout, cherry tomatoes, lemon and crispy leaks

February 12, 2016

This month the chef Giuseppe Bonadonna proposes the recipe of Tagliatelle pasta served with sea bass ragout, cherry tomatoes, lemon and crispy leaks, a tasty dish also available at Osteria Pagliazza,

located on the ground floor of the Tower of Pagliazza, in Piazza Santa Elisabetta in Florence, a few meters from the Duomo and a short walk from Piazza della Signoria. The February’s dish is also available as room service for Hotel Brunelleschi’s guests.

Ingredients for 4:
320 gr tagliatelle pasta, 2 sea bass fillets, 6 cherry tomatoes, parsley, ½ leak, 1 clove of garlic, 20 cl of white wine, 1 lemon peel

Preparation procedure:
Dice sea bass fillets; pan fry the sea bass with a glove of garlic, cut the cherry tomatoes in four pieces and add them into the pan. When they are browned, deglaze with half glass of white wine.
Cook the noodles in boiling water and drain when they are ready. Place the noodles into the pan with a little of extra virgin olive oil.
Cook the noodles adding the parsley.
Cut the leek into julienne strips and fry them in a pan with some oilseeds.
When the pasta is done, add some crispy leeks and lemon peel on top of it.

Buon Appetito!

The February dish from our Chef Giuseppe Bonadonna is available at the price of € 18.00 in our restaurant “Osteria della Pagliazza” and as Room service!

Information and reservations at info@hotelbrunelleschi.it or by phone at the +39.055.27370.
Osteria della Pagliazza time: everyday for lunch (12.30 – 14.30) or dinner (19.30 – 22.30)

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