Spaghetti with Orbetello Sea bass
Sea bass is without a doubt the queen of the Orbetellian fish heritage, as expensive as it is flavourful, it is used, in addition to the very simple fumet cooking that greatly enhances the softness of its flesh and scent, even for an extremely fine sauce to be served with spaghetti.
Preparation
Make the sauté and let it brown, then place the clean sea bass cut into small pieces (beware of the bones!) in the pan and after it has released its juices, add the wine. When it has evaporated, add the pepper and chilli pepper, a little tomato sauce and let it boil down. Then add to the spaghetti al dente and you will savour a food worthy of the table of the gods.
