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

Stracci toscani allo zafferano con triglia in crosta di patate, salsa al nero di seppia e crumble di patate


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


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:

  1. 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:

  1. Clean, scale, and fillet the red mullet, removing the bones. Place the fillets on a baking tray with parchment paper and oil.
  2. 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.
  3. Bake for 5 minutes at 170-180°C (340-355°F).

For the squid ink sauce:

  1. Use a few of the potato trimmings along with chopped carrot, onion, and celery for a sofrito.
  2. Stew, adding water or vegetable broth gradually until everything is soft. Add the squid ink, blend, and strain if necessary.

For the potato crumble:

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

To assemble:

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