A special recipe by chef Andrea Berton in a special kitchen: AKB_08 Arrital: Pasta shells with tomato and smelt fish
For the tomato sauce: 2 shallots, 1 clove of garlic, 50 g of extra virgin olive oil, 20 date tomatoes, 10 basil leaves, salt, pepper.
For the pasta shells: 80 durum wheat pasta shells, 100 g fish stock, salt, pepper.
For the fish: 100 g of smelts, 300 g of ground semolina, sunflower seed oil, salt.
Extra ingredients: basil leaves, date tomatoes
For the tomato sauce, thinly slice the shallot, place it in a pan with the unpeeled garlic clove and oil. Cook for a few minutes and then add the skinned tomatoes. Continue cooking for 10 minutes and finally add the basil. Adjust the salt and pepper.
For the pasta shells, cook the pasta in salted water until ‘al dente’, drain and mix with the tomato sauce while adding the fish stock. Adjust the salt and pepper. Clean the smelt, dry the fish and dip them in the semolina, then toss in a large sieve to eliminate the excess semolina. Heat the sunflower oil in a pan to 160°C and add the fish. Fry them for about three minutes: the fish should be golden and crunchy. Drain off the excess oil and place them on some kitchen paper.
Plating up, place the pasta shells coated with the tomato sauce in a pasta bowl, add the fried fish and garnish with basil leaves and slices of fresh tomato.