The good summer flavors, in Jesolo
Create your pasta salad by adding a touch of seaside to the summer flavors.
Roasted peppers, fresh tomatoes, and olives are excellent companions to sole and mussels in this tasty orecchiette salad!
INGREDIENTS
• 1 yellow pepper and 1 red pepper
• 370g orecchiette pasta
• 450g fresh sole
• 110g black olives
• 12 mussels
• 2 medium ripe and firm tomatoes
• garlic
• parsley
• olive oil
• pepper
• salt
• celery
• carrot
• onion
• parsley
• bay leaf
• Dry white wine
• Lemon juice
• Salt
• Black peppercorns
PREPARATION
Prepare a court-bouillon by boiling 1 liter of water with celery, carrot, onion, parsley stems, bay leaf, wine, lemon juice, salt, and whole peppercorns for about 30 minutes.
Meanwhile, skin the sole, fillet it, and cut it into diagonal strips.
As soon as the broth is ready, remove it from the heat and add the fish.
Heat 1 tablespoon of olive oil and a clove of garlic in a saucepan. Add the mussels and cook until they open.
Roast the peppers over high heat, then peel and cut them into strips.
Core the tomatoes, remove the seeds, and roughly chop them.
Cook the orecchiette pasta in boiling salted water until al dente. Drain and cool under cold running water.
Transfer the pasta to a bowl rubbed with a clove of garlic. Combine the peppers, fish fillets, mussels, tomato pulp, olives, a generous amount of chopped parsley, salt, pepper, and a drizzle of olive oil.
Let the pasta marinate for 2 hours before serving.
