Penne regatta

Penne regatta

Parma ham, dried tomatoes , mozzarella and monkfish skewers


Serves 4 / Estimated time 45 min / Level 1/4

  • 400g Penne
  • 200g Mozzarella
  • 500g monkfish
  • 100g Parmesan
  • Ham 80g
  • 150g onions
  • 20cl of white wine
  • 30cl of fresh cream
  • Salt pepper



  • Dry your monkfish and flour , then cut into medallions about 2cm 
  • Cut the onion into small cubes ,
  • Cut the mozzarella into cubes the size of a thumb.


Cook penne 4 minutes less than the time indicated on the package

  • Rinse with cold water to remove the starch and keep them cool .
  • Fry the cut anglerfish, brown on each side with olive oil.
  • The book * .
  • In the same pan , sauté the onion, cut into small dice.
  • Deglaze with white wine , reduce and add the cream .
  • Add pasta and cook for 2-3 minutes up the heat, check seasoning , add the diced mozzarella .


  • In a bowl , place the pasta on top ask monkfish skewers , and Parma ham slice , then a tour of the pepper mill.

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