Spaghetti with Zucchini cream and ragout of Yellowtail: a first light but tasty dish, inspired as always Sicilian cuisine, with chunks of fresh yellowtail. The pasta is topped with a vegetable cream almost invisible which helps to 'save’ oil, because it binds the sauce perfectly creating a soft and creamy emulsion. I couldn't give up to buy some’ Amberjack fresh fish that I found and I really felt like a nice plate of pasta. If you prefer to create a second fish with your amberjack, have a look at all my RECIPES WITH RICCIOLA.
I recommend, eye on cooking fish, which must remain soft and juicy: amberjack is an outstanding seafood, but it tends to get a bit’ dry if cooked too long. If you want to replace it, you can use tuna, swordfish and even the salmon.
As for the zucchini, you can use the ones you prefer: light green zucchini Sicilian, source tonde o source romanesche. I do not recommend to use the dark green zucchini, which often have a bitter aftertaste taste is not very pleasant. If you want to replace the spaghetti, I suggest linguine as long pasta or, if you prefer a short pasta, fusilli, who take the sauce.
How herbs and spices, I used the lemon thyme and black pepper, but also the basil and mint are a great time. Obviously you care to choose the herbs you find in season. This recipe is refined and tasty, Also perfect for a posh seafood dinner. And it's also light enough to power almost be considered dietetic. The spaghetti with zucchini and cream sauce Amberjack is a dish easy to prepare, and I promise you that will give you satisfaction. Have a good day!
360 grams of spaghetti
300 grams of Yellowtail in one slice
4 zucchini romanesche or light green Sicilian
lemon thyme, to taste
salt and pepper, to taste
a fresh onion
extra virgin olive oil, to taste
black olives in brine, to taste
For the pasta with zucchini and ragout amberjack, chop the onion, Wash the zucchini, remove the ends and cut into cubes. Place in a pan half of the chopped onion with a drizzle of extra virgin olive oil and let it wither, then add half the zucchini and fry over high heat. Lower the heat, add salt and cook the zucchini, joining in when needed some hot water, until you hold.
Mix the courgettes until creamy smooth and set aside. Chop coarsely black olives. Wash yellowtail, dry thoroughly and cut the fish into chunks.
Place in a pan the rest of the chopped onion, add olive oil and, When the onion is lightly wilted add the rest of the zucchini cut into chunks. Sauté over high heat and add the lemon thyme and amberjack: season with salt, pepper and skip the yellowtail for two minutes on high heat. Finally, add the black olives to fire off. The zucchini will stay crispy and the fish, it bakes up very little, soft and juicy.
Cook the spaghetti in salted water and drain them al dente keeping aside a glass of boiling water. Stir in spaghetti with cream of zucchini joining much cooking water as needed to obtain a fluid and enveloping cream. Add the pasta to the sauce amberjack, Zucchini and black olives. Serve spaghetti with zucchini and cream sauce Amberjack completanto the pot with freshly ground black pepper and some fresh lemon thyme leaf. Bon appétit!
MATCHING: Zucchini, olives, greater amberjack. For a Mediterranean dish like this, recommend a wine that is born in the province of Trapani. The winery is called Baglio Oro, the wine is a Inzolia (Terre Sicilian IGT) and it's called "healed": smells of Mediterranean citrus, while the taste is fresh, with net of white fruit sensations.
You can also prepare this dish with swordfish, tuna or other fish slice.