Spaghettoni in fennel mullet ragù

Product combined with the recipe

Spaghettoni Scatola 20 cf

Ingredients for 4 people

  • 360gr “Leonessa” spaghettoni
  • 4 mullets (150gr each)
  • 50gr tomato paste
  • 50gr carrot
  • 50gr celery
  • 10gr fennel
  • 2 garlic cloves
  • extra-virgin olive oil (as required)
  • salt.


Skin, clean and fillet the mullets and keep the best fillets. In a pan, sauté the garlic, celery, carrot, fennel, the mullets heads and fishbo- nes and then add the tomato paste. Cover with a lid and let cook for 30 minutes. As soon as the ragù is ready, filter it and let it cook until it reaches the desired texture. Cook the pasta in abundant water and drain it while al dente and finalise the cooking in the ragù. Blanch the mullet fillets in a non-stick pan and add them to the presentation of your dish, along with the ragù and some fennel. 

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