Rigatoni with redfish. A family recipe by Giovanni Zattera
In a kitchen bathed in the golden light of the south of France, while singing Fondo Flamenco and whistling the gas like in his grandmother's house, Giovanni prepares one of those dishes that needs no introduction.
The recipe, like many of the things that matter, is unwritten. It lives on in the memory of his nonna, in a small village in Italy where cooking was a way of caring for those you love the most.
Ingredients (serves 2):
- 1 redfish fillet (fresh, boned)
- 200g rigatoni
- 2 cloves of garlic
- 1 ripe tomato
- A few leaves of fresh parsley
- Extra virgin olive oil
- Sea salt and black pepper
(Optional: a splash of dry white wine)
Preparation:
In a large frying pan - that big frying pan that Giovanni calls ‘the jewel of the house’ - heat a good splash of olive oil.
Add the sliced garlic cloves and, when they start to brown, add the grated tomato and a pinch of salt. Cook over a medium heat until a light sauce forms.
At the same time, cook the redfish fillet in a little oil in another pan. Once done, flake it with a fork, almost as if you were telling a story with your hands.
Add the fish to the sauce, mix gently and, if desired, deglaze with a splash of white wine. Leave to melt for a few minutes.
Cook the rigatoni in plenty of salted water until al dente. Set aside with a little of the cooking water.
Pour the pasta into the large frying pan with the sauce, add the chopped parsley and mix everything together as if you were closing a circle: the sea, the memory, the table.
Serving Suggestions:
With a drizzle of raw olive oil on top, in a deep dish. Best if it is made of old ceramic and in the sunshine on a terrace overlooking the sea on the Côte d'Azur.
