fish main course

A summery dish with handmade Maltagliati pasta and a quick and easy sauce made with cod, tomatoes and white wine.

Maltagliati pasta with Cod and Tomatoes

Flour

Semolina Flour

Eggs

Codfish 200 grams)

Cherry Tomatoes

White Wine

Chili pepper (grounded

Salt

Butter

Parsley

Garlic

First off you need to make the dough for the pasta.

In a bowl mix the flours and make a &quot;mountain&quot;, with a fork make a hole in the top and break the eggs in it. Lighly whisk the eggs with the fork and slowly start to blend in some flour. Go on until most of the flour is mixed with the egg and you obtained a sticky dough.

Now get your hands dirty and start kneading the dough until it becomes a soft ball of dough. If necessary add some more flour to coat the surface so it doesn&#039;t stick.

Cover the dough with plastic wrap and set aside to rest (about 15-20 minutes).

When the pasta dough is rested, dust a wooden board or a clean table with flour and cut the pasta dough in 2 parts. Take the first part and stretch it slowly with the rolling pin, fold it in the middle on itself and stretch again, then repeat on the other side.

When the dough is &quot;warmed up&quot;, roll it out until you get a medium-thin sheet (about 2mm). Then with a sharp knife cut random square-rhombus shapes and set them aside to rest on a clean cloth.

While the maltagliati rest, prepare the condiment: melt the butter in a pan, add the garlic cloves cut in half and the cherry tomatoes also cut in half. Stir-fry for 2-3 minutes then add the codfish roughly chopped.

After 1 minute or 2, pour the white wine and let it evaporate, then season with salt and chili pepper and turn the heat to low; cover the pan and let it simmer softly.

In the meanwhile bring a large pot of water to boil, add the salt and then throw in the maltagliati one by one paying attention that they don&#039;t stick to each other.

Cook the pasta for 2-3 minutes (it mostly depends on the thickness, taste the pasta to make sure it&#039;s al dente).

When the pasta is ready, drain it and pour it in the pan with the codfish and stir well until they are all well combined.

Sprinkle with parsley and serve accompanied by a glass of white wine.

A fresh salad with grilled salmon. Perfect for a summer meal

Cuban Grilled Salmon with Tomato Avocado Salsa

wild caught salmon

olive oil

juice of 1 lime

orange juice

garlic

green onions

cumin

cayenne pepper

kosher salt and pepper

salted butter

cherry tomatoes, halved

avocados,

fresh cilantro, chopped

jalapeño pepper,

sea salt

1. Place the salmon in a 9x13 inch baking dish.2. In a blender, combine the olive oil, lime juice, orange juice, garlic, green onions, cumin, cayenne, salt and pepper. Pulse until combined. Pour the marinade over the salmon and let set for 15 minutes.&nbsp;3.&nbsp;Heat your grill, grill pan or skillet to medium high heat.4. Transfer the salmon to the preheated grill and grill for about 3 minutes on each side or until the salmon is cooked to your desired doneness, brush the salmon with the marinade as it cooks. Remove the salmon from the grill.&nbsp;5. To serve, pat the salmon with butter and allow it to melt. Serve topped with the tomato avocado salsa. Enjoy!

1. In a medium bowl, combine the tomatoes, avocado, lime juice, cilantro, jalapeño, and a pinch of salt. Serve alongside the salmon.

Tomato Avocado Salsa

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