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Barilla recipes Classic Blue Box

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BARILLA Fettuccine and Fish

BARILLA Fettuccine and Fish
30 minutes

Main course

PROTEIN: 46.7g
FAT: 18.5g

Ingredients for 4 people

1 box BARILLA Fettuccine
1 oz. dry morel mushroom
1 cup milk
1 julienned red pepper
2 garlic cloves finely minced
Salt and pepper to taste
3 tablespoons parsley minced
1 lb fish fillets of your choice diced
1/3 onion chopped
2 tablespoons extra virgin olive oil
20 squash blossoms

Preparation 10 minutes preparation + 20 minutes cooking
1. REHYDRATE mushrooms in half a cup of milk, submerge the pepper in water and refrigerate both

2. BLEND the garlic with the rest of the milk, season with salt and pepper, add the parsley and marinate the fish for an hour

3. COOK the onion in 2 tablespoons of oil until translucent, add the mushrooms after draining and once tender, add the squash blossoms

4. SEASON with salt and pepper and remove from the heat

5. HEAT 2 tablespoons of oil in a skillet and cook the previously drained fish until golden brown

6. COOK Barilla Fettuccine ‘al dente’ following the instructions on the box

7. DRAIN and add ⅓ cup of oil

8. ADD salt and pepper to taste, then combine with the mushroom mix

9. SERVE immediately garnished with the peppers