Today, the kitchen at Da Tonino presents a dish born from the meeting of simple yet bold ingredients, brought together in a refined preparation that is a true surprise for the palate. Tubetti with red scorpionfish, broad beans, and peperone crusco is a first course that tells the story of the Mediterranean, blending sea and land in a surprising, harmonious balance.
The short pasta, perfectly shaped to catch the sauce, embraces the delicacy of the red scorpionfish—an intensely flavored fish at the heart of many traditional Italian coastal recipes. Fresh broad beans add a subtle sweet note, while the peperone crusco (crunchy sun-dried pepper) completes the dish, offering a crisp texture and a sweet, smoky flavor that gives the recipe its distinct character. This dish celebrates the authentic flavors of Italian cuisine, elevating seasonal raw materials and regional traditions with a modern, elegant flair.
Recipe (Serves 4)
- 320g tubetti pasta
- 1 red scorpionfish (800–900g)
- 500g ripe cherry tomatoes
- Tomato paste (to taste)
- 4 cloves of garlic
- Fresh parsley and basil (to taste)
- Salt (to taste)
- Peperoni cruschi (to taste)
- 300g broad beans (cleaned, blanched, and peeled)
- Dry white wine (to taste)
Method
- Prepare the Fish: Fillet the scorpionfish, carefully removing all bones and the skin. Place the fillets in a covered container and refrigerate.
- The Stock: Thoroughly clean the fish bones, removing any blood residue and the eyes. In a saucepan, create a base with extra virgin olive oil, garlic, parsley, and basil. Sauté gently, then add the bones and deglaze with white wine. Add the tomato paste and the quartered cherry tomatoes. Cover with cold water and bring to a boil. Reduce the heat and simmer for 3–4 hours.
- The Reduction: Strain the stock through a fine-mesh sieve and return it to the heat. Reduce until the volume has halved.
- Cooking the Pasta: Pour the scorpionfish stock into a small pot. Once it reaches a boil, add the tubetti. Cook the pasta “risotto-style,” stirring constantly and adjusting the salt gradually.
- Preparation: Meanwhile, thinly slice the reserved scorpionfish fillets (sashimi-style).
- Plating: Serve the tubetti in a shallow bowl. Lay the raw scorpionfish slices on top, then garnish with the broad beans and crumbled peperoni cruschi.