The Month's Recipe

Tagliatelle with red mullet and bread crumbs

February 13, 2017
Tagliatelle with red mullet and bread crumbs

Recipe of the Month of Executive Chef Giuseppe Bonadonna at the Hotel Brunelleschi in Florence

This month the chef Giuseppe Bonadonna proposes a tasty sea smell’s recipe: tagliatelle pasta with red mullet and bread crumbs. The dish is available every day at the Osteria della Pagliazza, on the ground floor of the Tower of Pagliazza, in Piazza Santa Elisabetta, open daily for lunch and dinner.

11.290 oz of linguine, 8 red mullet fillets, bread crumbs, parsley, 2 garlic gloves, salt, pepper, extra virgin olive oil, white wine

Chop the bread and sauté in a pan with oil and a garlic clove, add some chopped parsley. Cook the linguine in a large pot with salted boiling water.
In the meantime, add  olive oil and garlic clove in a pan, after a while add the mullet and cook it until it is roasted. Add some white wine, salt and pepper to adjust the flavor. Now, add into the pan the linguine previously cooked and drained, sauté with the bread and additional olive oil! Serve it.
Buon appetito!

The Maitre suggests:
Chardonnay, Igt 2015
Farm Antinori – Tenuta Tomaresca
100% Chardonnay

The February dish by our Chef Giuseppe Bonadonna is available with the price of €18.00 at the Osteria della Pagliazza and as Room service.

For information and reservations please contact us on the phone at +39.055.27370, by email at or fill in the following fields. We will answer as soon as possible.

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Tagliatelle with red mullet and bread crumbs

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