Italian sturgeon with pasta
6 servings
35 minutes
Italian-style sturgeon with pasta is a refined dish that combines the luxury of seafood and the richness of Italian cuisine. Sturgeon, with its firm and tender meat, is simmered in white wine with onions and tomatoes, absorbing the subtle aroma and acidity of the ingredients. The harmony of flavors is complemented by pasta cooked to perfection and topped with butter and grated cheese. The final touch is a rich sauce made from fish juice, lemon, and tomato sauce that adds a light spiciness to the dish. This delicacy is perfect for a festive dinner or simply to enjoy the refined flavors of the Mediterranean. It pairs wonderfully with dry white wines and fresh vegetables. An elegant, balanced dish that highlights Italy's rich gastronomic traditions.
1
Cut the skinless and boneless sturgeon fillet into portion-sized pieces and simmer in white wine with finely chopped onion and lightly sautéed tomatoes.
- Onion: 40 g
- Butter: 120 g
- Sturgeon: 1.5 kg
- Tomatoes: 140 g
- Dry white wine: 120 ml
2
Boil the pasta, sauté in oil, and sprinkle with grated cheese.
- Pasta: 200 g
- Butter: 120 g
- Cheese: 60 g
3
When serving the fish, drizzle it with the juice it was stewed in, adding oil, lemon, and spicy tomato sauce. Place the pasta beside it.
- Tomato sauce: 20 g
- Lemon: 1 piece
- Butter: 120 g
- Salt: to taste