Goodies of pappardelle soup in seafood stew

250 g Pappardelle gems “Aldo's Pasta”

Discover the product
For 4 people


For the seafood stew

  • 50 g extra virgin olive oil
  • 70 g white onion
  • 5 g garlic
  • 50 g bacon
  • 100 g tomato concentrate
  • 500 g of mixed fish (turbot bites, amberjack and baby squid)
  • chilli to taste
  •  1 L white fish stock
  • salt and pepper to taste

For the beans

  •  200 g borlotti beans
  • flavorings to taste (sage, rosemary, celery)






15 Minutes


4 Guests


To cook the beans: soak the beans the night before. The next day, drain and wash, proceeding to cook for about 20 minutes in a pressure cooker with water and the herbs, sage, rosemary and celery stalk. For the stew: prepare the minced meat with onion, garlic and bacon and fry in extra virgin olive oil, add the tomato paste and tomato puree. Complete with a light stock of white fish and chilli pepper. Adjust with salt and pepper from the grinder. Cook for about 20 minutes. To cook the fish morsels: heat a pan, add a little extra virgin olive oil with a clove of poached garlic, add the fish morsels and roast over a moderate heat, pour over some good dry white wine. Remove the fish morsels, filter the cooking liquid by putting it in the soup and keeping the morsels warm. To complete the soup: add the Chicche di Minestra di Pappardelle, recook and if necessary add some fish stock, cooking them for 6 minutes. Adjust the flavour.

For presentation on the plate: arrange in individual cocottes. Season with extra virgin olive oil, garnish with roasted fish morsels and garnish with crusty bread and fennel.

Chef Giorgio Nardelli

Now it's your turn to try this recipe!

Discover the product