Ingredients
- 3 Chunks of Oscietra Sturgeon (or 1 whole filet)
- 500 gr Penne Pasta
- White Wine
- 2 Tomatoes
- 15 Cloves of garlic
- Juice of 1 lemon
- 2 parsley sprigs
- 2 bay leaves
- 1/2 spoonful Worcestershire sauce
- 1/2 spoonful tomato sauce
- 2 spoonfuls of butter
- Salt and pepper
- Olive oil
- 1/2 spoonful of sugar
- Parmesan cheese
Sturgeon with an Italian touch
For pasta lovers, we have a delicious and simple recipe to enjoy sturgeon to the utmost. With garlic confit (removing its strong taste and sweetening its presentation) and vegetables we achieve the perfect balance of flavours accompanying the king of fishes.
Preparation:
- Cut tomatoes in small cubes (removing seeds to slightly reduce acidity), cut garlic in slices and chop parsley.
- Boil 1.5 lt of water for pasta. Cut sturgeon in 2x2cm cubes; season with salt and pepper.
- Add a little olive oil to a pan and, upon heating up, seal sturgeon cubes for 10 seconds per side. Set aside for later.
- In the same pan, add more olive oil, butter and sliced garlic. Lower heat to minimum and cook 8-10 min for garlic confit. In a separate pot, cook pasta with oil and salt.
- In the pan, add bay leaves, cubed tomatoes, Worcestershire sauce, tomato sauce, ½ spoonful of sugar and White wine. Raise heat and let alcohol evaporate.
- Add sturgeon cubes, and once the pasta is cooked, add it to the pan too. Add parsley, parmesan cheese, lemon juice, and a dash of pasta water (to emulsify the sauce). Check salt and pepper. Stir and serve.
Come see the video of this recipe on our Instagram TV: @kenoz_caviar