Small Pasta or Capellini in Croaker Broth
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g croaker (ombrina)
- g small pasta or capellini
- g butter
- L water
- salt
- tomato sauce
- parmesan
Instructions
- Set the croaker in the cold water, salt it, and boil until cooked; strain the broth.
- Cook the small pasta or capellini in the broth, flavouring with tomato sauce to mask the fish smell.
- Pour into the tureen over the butter and serve with parmesan on the side. Serves three or four.