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For World Pasta Day, the fish of Greece offers an appetizing recipe

World Pasta Day: On October 25, one of the most beloved dishes in the world is celebrated and Fish from Greece offers a mouth-watering recipe using fresh Greek fish for pasta lovers!


All at the table and forks in hand: October 25 returns world pasta day, an anniversary that has celebrated for more than twenty years the symbolic food of the Mediterranean diet, known and highly appreciated throughout the world. It was on this occasion that HAPO – Hellenic Organization of Aquaculture Producersmain promoter of Greek aquaculture and creator of the collective brand Fish from Greecewants to surprise the most passionate pasta lovers with a tasty starter: tagliatelle with mushrooms and croaker boccadoro sauce. The combination of egg pasta from a very long tradition with sautéed mushrooms, a fresh fish sauce and a sprig of thyme gives life to a dish with an intense and enveloping taste, with the scent of the sea and undergrowth and warm Autumn colors.

World Pasta Day is one more occasion to draw attention to a food that cannot be missed in the daily diet for a dynamic and healthy lifestyle, as it is characterized by a high content (about 80%) complex carbohydrates, protein (about 11%) and a small amount of fat. In the proposed recipe, this ingredient is combined with fresh fishwhose regular consumption is recommended by dieticians and nutritionists because it is naturally rich in proteins, vitamins, mineral salts and essential fatty acids Omega 3 which make it a perfect ally for a low-calorie, balanced, healthy diet rich in benefits for the brain and for the whole body.

Pasta and fish are two of the key elements of the “Mediterranean food model”, recognized in 2010 as “Intangible Heritage of Humanity” by UNESCO, declaring its paternity to Italy, Greece, Morocco, Cyprus, Croatia and Portugal. That is why it is important to always know how to choose a high quality raw material such as Greek “brand” fresh fish Fish from Greece which offers five excellent products, including european bassL’sea ​​breamL’boccadoro croaker (protagonist of the recipe), the pagro major and the amberjackwho carry with them all to tastethe to tastethe freshnessthe nutritional properties and the Excellent quality of Greek aquaculture fish, carefully raised by experienced professionals in the transparent seas of Greece, an ideal ecosystem for the breeding of fresh and healthy fish.

HAPO I observe highest quality standards and is committed, day after day, to bringing fresh, high-quality products to consumers’ tables, following ethical and sustainable production, operating in the full respect all the more strict European regulations and its Member States for animal welfare and environmental protection.

TAGLIATELLE WITH MUSHROOMS AND OMBRINA BOCCADORO SAUCE

Ingredients for 4 persons :

2 boccadoro croaker Fish from Greece

320g egg noodles

300g mixed fresh mushrooms

2 cloves garlic

1 glass of white wine

1 sprig of thyme

Salt to taste

Pepper as needed

EVO oil to taste

Method:

Clean and gut the fish, get fillets from which you remove the skin and bones with special tweezers. Reserve the fillets and cook the other ingredients.

Clean the fresh mushrooms with a damp cloth and cut them into slices. In a large non-stick skillet, brown a whole clove of garlic with a drizzle of extra virgin olive oil, add the chopped mushrooms and sauté for a few minutes over high heat, seasoning with salt and pepper.

Take another non-stick pan and fry another clove of garlic with a drizzle of extra virgin olive oil, add the croaker boccadoro fillets cut into pieces, sauté over high heat and deglaze with a glass of white wine, salt and pepper to taste.

Meanwhile, cook the pasta in plenty of salted water, leave until al dente and drain. Mix the tagliatelle in a skillet with the boccadoro umbrella and the sautéed mushrooms.

To serve, place a nest of pasta on the plate, add the squash and mushroom sauce, garnish with thyme leaves and a drizzle of raw EVO oil.

HAPO – Hellenic Organization of Aquaculture Producers
HAPO, the organization for the promotion of Greek aquaculture, was founded with the main objectives of fostering the growth and development of its members and of asserting the leading position of Greek aquaculture in local and international markets. Today the 22 members of HAPO represent around 80% of the Greek aquaculture industry and export their products to 40 countries. HAPO is represented in the Federation of European Aquaculture Producers (FEAP) And in the Aquaculture Advisory Council (AAC), testifying to the openness and international vocation of the organization. Proud of the Greek aquaculture sector and its products, HAPO supports the community and promotes respect among its members and consumers. HAPO is also implementing a integrated CSR program (Corporate social responsibility) which aims to support local communities, provide healthy food to vulnerable populations, promote sport and protect the environment. HAPO operates in accordance with the practices of Sustainable development and have blue economy principles. His long-standing commitment tofood hygienethe fish welfare and the environmental protection led to the development of the certification protocol Fish from Greecein collaboration with TUV Austria Hellas, ea Fish Welfare Guides and Programsin collaboration with the scientific and academic communities of Greece.
Fish from Greece
The collective mark Fish from Greece represents the uniqueness of the Greek identity of all fresh fish responsibly raised with certified and GMO-free food and with transparent methodsthe care, know-how and expertise of the members of the Hellenic Aquaculture Producers Organization (HAPO) in the fish farms located in theperfect And transparent greek seain accordance with European regulations.

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