Tuscan Stracci with Saffron, Red Mullet in Potato Crust, Squid Ink Sauce, and Potato Crumble

Ingredients for 4 people

- 350g Tuscan stracci pasta
- 4 red mullet fillets
- 4 potatoes
- 1 celery stalk
- 1 carrot
- 1 white onion
- 1 sachet of saffron
- 1 piece of squid ink
- Pink pepper to taste
- Cream to taste
- Sage
- Rosemary
- Thyme

Preparation

For the saffron cream:

1. Prepare a purée using the sliced potatoes, cut them finely and sauté for a short time with a drizzle of oil.
2. Add water to cover and let it reduce while stirring.
3. Once cooked, add salt, pepper, and saffron. Blend and strain through a medium sieve.

For the pasta:

4. Boil the pasta in salted water for 11-13 minutes and then toss it in a pan with the saffron cream.

For the red mullet in potato crust:

5. Clean, scale, and fillet the red mullet, removing the bones. Place the fillets on a baking tray with parchment paper and oil.
6. Cover the fillets with thinly sliced potatoes, keeping the skins on, cut finely with a mandoline, and using a small round cutter. Reserve the trimmings.
7. Bake for 5 minutes at 170-180°C (340-355°F).

For the squid ink sauce:

8. Use a few of the potato trimmings along with chopped carrot, onion, and celery for a sofrito.

9. Stew, adding water or vegetable broth gradually until everything is soft. Add the squid ink, blend, and strain if necessary.

For the potato crumble:

10. Finely chop the remaining potato pieces, season, and spread on parchment paper.
11. Bake until golden at 180°C (355°F).

To assemble:

12. Arrange the stracci on a flat plate.
13. Decorate with the squid ink sauce, potato crumble, and red mullet fillet.