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Your 100% italian pasta.
Our Yellow Label Sgambaro Reginette are a much-loved format that goes well with all flavours, from the strongest and most intense – do you remember Chef Bruno Barbieri’s recipe, for example? – to the most delicate.
They are bronze drawn, made of 100% Marco Aurelio wheat, a tasty grain that is very resistant with an excellent yield, which brings great satisfaction to our farmers.
Today, we recommend them with a tasty yet light sauce, made with artichokes, sea bass and confit tomatoes.
160 g Yellow Label Sgambaro Reginette
1 small sea bass
250 g plum tomatoes
Garlic and shallot
Carrot and celery
For this recipe, you can prepare the creamed artichokes, fish stock and confit tomatoes in advance, even the day before. Make sure you plan ahead as all three preparations take quite a long time to cook.
For the creamed artichokes: remove the tougher outer leaves and clean the stem, then slice finely. Put a small clove of garlic and a finely chopped shallot in a pan with a couple of drizzles of oil and turn on the heat. As soon as the oil starts to heat up, add the artichokes, allow to absorb the flavour and cover with water. Cook for a long time until the artichoke leaves are tender and the flesh softens. Blend and sieve the cream, then season to taste.
For the fish stock: fillet the sea bass. Put the head and trimmings in a high-sided pot with a celery stalk, an onion and a carrot, after chopping them up, then add herbs to taste and the grated peel of an untreated lemon. Cover with water and cook for a long time until you get a thick, almost creamy stock. To thicken it, you can also add a small, thinly sliced potato right from the start. When the stock is ready, strain it.
For the confit plum tomatoes: cut the plum tomatoes in half and place them upside down on the baking tray, add a drizzle of oil and sprinkle with oregano, a bit of garlic and a little sugar, preferably cane sugar. Let them dry out in the oven for about an hour at 145 °C.
Now that all the preparations are ready, you can start making the dish. In a large sauté pan, quickly sauté the sea bass fillets, cut them into chunks and add a drizzle of oil and a clove of garlic. After a few minutes, take them out of the pan and set aside.
In the meantime, bring plenty of water to the boil, add salt and put in the Reginette. When they are half cooked, drain them and put them in the same pan where you seared the sea bass and where you will continue to cook the pasta using the fish stock. Continue as if you were making risotto, adding stock as it boils down until the Reginette are cooked al dente. Then add the sea bass, plum tomatoes and a large spoonful of creamed artichokes, mix well, taste and add salt to taste.
Finally, arrange a layer of creamed artichokes at the centre of the plate, add some chopped fresh parsley or basil, and sprinkle lightly with the grated peel of an untreated lemon.
Enjoy your meal!