The good summer holiday flavors, in Jesolo
Create your own pasta salad by blending the taste of summer with a hint of the sea.
Roasted bell peppers, fresh tomatoes, and olives make excellent companions to sole and mussels in this flavorful Orecchiette salad!
INGREDIENTS
• 1 yellow bell pepper and 1 red bell pepper
• 370 g Orecchiette pasta
• 450 g fresh sole
• 110 g black olives
• 12 mussels
• 2 medium-sized firm and ripe tomatoes
• Garlic
• Parsley
• Olive oil
• Pepper
• Salt
• Celery
• Carrot
• Onion
• Parsley stalks
• Bay leaf
• Dry white wine • Lemon juice • Salt • Black peppercorns
PREPARATION
Prepare a fish broth by simmering 1 liter of water with celery, carrot, onion, parsley stalks, bay leaf, wine, lemon juice, salt, and black peppercorns for about 30 minutes.
Meanwhile, skin the sole, fillet it, and cut it into diagonal strips.
Once the broth is ready, remove it from the heat and add the fish.
Heat 1 tablespoon of olive oil and a garlic clove in a saucepan. Add the mussels and cook them until they open.
Sear the bell peppers over high heat, peel them, and cut them into strips.
Remove the seeds from the tomatoes and roughly chop them.
Cook the orecchiette in boiling salted water until al dente. Drain and cool under cold water.
Place the pasta in a bowl rubbed with a garlic clove. Add the bell pepper strips, fish fillets, mussels, tomato pulp, olives, a generous amount of chopped parsley, salt, pepper, and a splash of olive oil.
Allow the pasta to marinate for 2 hours before serving.
