Calamarata with 5 Flavors with Ragout of Anglerfish

Monkfish, better known as monkfish, is a very tasty, lean fish rich in phosphorus, potassium, iron and calcium.
Monkfish ragout is really tasty and simple to prepare.
It has a delicate taste that will please even the most difficult ones!
Let’s see the process together.
First, wash the cherry tomatoes thoroughly under water and cut them in half.
You can choose from datterino, pachino or cherry tomatoes.
Let’s move on to the fish.
Ideally, you should buy monkfish already without the head at the fish market.
Remove the skin and cut the fish into chunks.
While cleaning you can also remove the center bone, but if you want you can discard it during the meal. Your choice. After cleaning rinse under water and pat dry with kitchen paper.
Now it is time to proceed with the cooking: peel the cherry tomatoes by blanching them in boiling salted water, for 40 seconds, cutting through the skin with an X.
Let them cool and remove the skin.
Now in a large frying pan pour olive oil, a clove of poached garlic and lay the cherry tomatoes with the “back” facing up.
After a couple of minutes remove the garlic and season with a pinch of salt and oregano.
Leave to cook over medium heat.
After a couple of minutes add the diced monkfish as well.
Season with salt and cook for about 10 to 15 minutes.
Now it is time to cook the pasta.
Boil it in plenty of salted water.
Drain when al dente, then pour into the pan in which you cooked the monkfish ragout.
Let it season for a couple of minutes.
If necessary, add a ladle of cooking water to give the dish the right creaminess.
Enjoy!

Curiosities

Why does the monkfish have such a distinctive name?
Because it aesthetically "resembles" a toad!
Usually at the fishmonger's it is found already deprived of the head, hence the name monkfish tail. Extra touch: you can use caramelized apples instead of parmesan cheese .
Here is a quick procedure to create a flavor explosion thanks to the acidity of the apple and the contrast of the cinnamon with the fish. Needed: 1 or 2 SMITH apples; half a lemon; a knob of butter; brown sugar; cinnamon. Procedure: peel the apples, cut them into cubes and put them in a bowl, together add the juice of half a lemon, brown sugar, a teaspoon of cinnamon and mix everything together.
Melt the butter in a nonstick pan add the apples and cook until they become caramelized.
The apples are ready to be used to decorate our dish.  

Calamarata At 5 Flavors

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