Today I went to the market and found a fantastic bream

a fish is not fat and easy to digest,
just remember that about 100g of product is found only 1g of carbohydrates,
g1,9 fat and g21 protein.
I prepared the dough and I served on a light pesto made with escarole and pine nuts.

Recommended wine:
Cantina Cinque Terre Bianco Doc 2013
Ligurian wine dry white of unquestionable personality
perfect with fish dishes.

And now … LIGHT THE FIRES!

INGREDIENTS:

-1 Fragolino filleted

-1 Clove garlic

-Cipolla, Celery, carrot

-360g Of tortiglioni

A small clump of prickly lettuce

-A Handful of pine nuts

-10 Plum tomatoes

-Oil Evo qb

-salt And pepper

-1/2 Glass of dry white wine

WEAR THE APRON, WASH YOUR HANDS, BEGIN!

First prepare a bisque,
a fish stock that we restricted
give flavor to the sauce.
In a saucepan, place the oil, onion, celery and carrot,
add the bones and the head of Pandora, after
few minutes pour water, boil for about 25 minutes.
Pass the broth and keep aside.
In a frying pan with a little oil
put a clove of garlic
as soon as it is golden, add a handful of plum tomatoes
chopped, after a few minutes
add the fish, pour the white wine,
as soon evaporated
add a ladle of bisque
and cook.
For the  escarole pesto, endive blanched in boiling water,
place in a bowl with ice in such a way that it maintains its color,
drain and shake it with the blender adding
oil and a handful of pine nuts.
Cook the pasta al dente, ripassatela in fish sauce
and serve on light pesto escarole.

Ee voila … the fragolino docet!