Maltagliato with ray fish sauce


  • A medium sized skinned ray fish
  • Oil, garlic, chili
  • White wine
  • Fresh tomato puree
  • 200gr of home made maltagliati pasta
  • Ray fish fumet
  • Fresh parsley


Fry the garlic, oil and chili in a casserole dish. add the ray fish, drizzle with white wine and leave to reduce. Add two tablespoons of tomato puree and a glass of ray fish fumet. Cook the maltagliati in boiling water and toss in a frying pan. Garnish with parsley.


Serve very hot

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