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https://www.raiplay.it/programmi/esem... - Gian Piero prepares a first course of fish that features reginelle. He chose this type of pasta because he always associates it with Sundays with his family, with holidays. Gian Piero prepares the dough for the reginelle on a pastry board by combining the semolina flour, the 0 flour, butter and wine. Once he has obtained a smooth mixture, he leaves it to rest in the refrigerator for half an hour. In the meantime, he prepares the dressing by wilting the spring onions in a saucepan together with the anchovies, capers and peeled and julienned tomatoes. Blend everything with the fish stock already prepared. At this point Gian Piero dices one part of the scorpion fish and the other part of the whole scotta in a pan with oil and thyme. Using a mixer, he obtains the pesto by blending together the rocket, cashews, oil, garlic, pecorino and an ice cube. When the dough has rested enough, he rolls it out and adds parsley, thyme and lemon zest and makes the reginelle with the appropriate tool. Once the pasta is ready and cooked in boiling water, Gian Piero drains it in the stock and adds the diced scorpion fish. Gian Piero is ready to plate by placing the rocket on the plate first, then the reginelle and finally the scorpion fish fillet. Finish the dish with confit cherry tomatoes and olive powder. Ingredients for the reginelle: 150 g of semolina flour 150 g of 0 flour 50 g of butter 2 eggs ½ glass of white wine parsley and thyme