Paccheri di Gragnano con sugo di Scorfano RossoPaccheri di Gragnano con sugo di Scorfano Rosso (Scorpion fish)(Scorpion fish)

Chef Tina slide and elaboration by AfloChef Tina slide and elaboration by Aflo

Tipical Neapolitan foodTipical Neapolitan food

Scorpion fish is the largest species of scorpion fish and stout that lives in our Scorpion fish is the largest species of scorpion fish and stout that lives in our seas, the body is very sturdy, stocky head is large and furnished with many seas, the body is very sturdy, stocky head is large and furnished with many ridges, spines and skin with too many threads on the sideline. It differs from other ridges, spines and skin with too many threads on the sideline. It differs from other scorpion for the lower jaw full of skin tags.scorpion for the lower jaw full of skin tags.The appendices are large and jagged supraorbital, the pectoral fins are large and The appendices are large and jagged supraorbital, the pectoral fins are large and rounded. The large and strong spines of the dorsal fin and opercula can sting rounded. The large and strong spines of the dorsal fin and opercula can sting causes intense pain. Scorpion fish can reach 60 cm in length, but is common from causes intense pain. Scorpion fish can reach 60 cm in length, but is common from 20 to 30 cm.20 to 30 cm.The color of redfish is highly variable since it is a camouflage fish, usually The color of redfish is highly variable since it is a camouflage fish, usually reddish-brown with darker spots. Usually in the middle of the dorsal fin there is a reddish-brown with darker spots. Usually in the middle of the dorsal fin there is a black spot, but this is not a distinctive character, scorpion fish can camouflage black spot, but this is not a distinctive character, scorpion fish can camouflage itself well on rocky bottoms and among algae on which the dwelling isitself well on rocky bottoms and among algae on which the dwelling is

We have a large pan in a little olive oil a clove garlic a little chili tritetoWe have a large pan in a little olive oil a clove garlic a little chili triteto

Wash 600 grams of tomatoesWash 600 grams of tomatoes

Cut the tomatoes into small cubesCut the tomatoes into small cubes

we cut the tomatoes into the pan after you fry the garlicwe cut the tomatoes into the pan after you fry the garlic

take our redfish, we raise the viscera and scales, and pass them in running take our redfish, we raise the viscera and scales, and pass them in running waterwater

predator mouthpredator mouth

attention, these lights are poisonousattention, these lights are poisonous

let's put it in the panlet's put it in the pan

let's cook slowlylet's cook slowly

turn often the fishturn often the fish

add ½ cup of dry white wineadd ½ cup of dry white wine

the fish is well cookedthe fish is well cooked

let's put it in a dishlet's put it in a dish

separate the bones from the fleshseparate the bones from the flesh

the tomatoes are cookedthe tomatoes are cooked

add the meat sauce for redfishadd the meat sauce for redfish

Cut the fish into small piecesCut the fish into small pieces

cook over low heat for 20 minutescook over low heat for 20 minutes

the pasta is almost cookedthe pasta is almost cooked

pour the pasta into the pan with the saucepour the pasta into the pan with the sauce

cook againcook again

add a ladle of cooking wateradd a ladle of cooking water

completes firing toothcompletes firing tooth

add chopped parsleyadd chopped parsley

Tina prepares dishesTina prepares dishes

antonio.florino@gmail.comantonio.florino@gmail.com

it is time to eat this delicious dishit is time to eat this delicious dish

buon appetito from Chef Tina and Antonio Florinobuon appetito from Chef Tina and Antonio Florino