Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Tagliatelle con rana pescatrice e crema di asparagi bianchi

Tagliatelle with Monkfish and White Asparagus Cream

Name: Tagliatelle with Monkfish and White Asparagus Cream
Ingredients: For the asparagus cream; 1.1 –1.3 lbs white asparagus (500–600 grams); 1 small potato; 1 small onion; as needed Parsley stems,; as needed Extra-virgin olive oil,; xxxxxxxxxxxxxxxxxxxxxxx; 14 oz thick egg tagliatelle noodles (400 grams); 1 monkfish tail (monkfish); as needed Whole black peppercorns,; Peel from 3 zucchini; as needed Extra-virgin olive oil,; 1 garlic clove; 1/4 cup good dry white wine (about 60 ml); as needed Parsley,; Edible peel from 1 lemon

Tony Mazzanobile @tonyliebt_kocht

Difference between Monkfish and Monkfish Tail: Monkfish (Lophius piscatorius) is a fish belonging to the Lophiidae family. The term 'monkfish tail' simply refers to the part of the fish from behind the head to the tail. So, if you buy the whole fish, it's called monkfish; if it's cleaned and the head and innards are removed, it's sold as monkfish tail.

Tony Mazzanobile @tonyliebt_kocht

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Ingredients

For the asparagus cream
1.1–1.3 lbs white asparagus (500–600 grams)
1small potato
1small onion
as neededParsley stems,
as neededExtra-virgin olive oil,
xxxxxxxxxxxxxxxxxxxxxxx
14 ozthick egg tagliatelle noodles (400 grams)
1monkfish tail (monkfish)
as neededWhole black peppercorns,
Peel from 3 zucchini
as neededExtra-virgin olive oil,
1garlic clove
1/4 cupgood dry white wine (about 60 ml)
as neededParsley,
Edible peel from 1 lemon

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Steps

1

Clean the asparagus: remove the tough ends, peel with a vegetable peeler, and set aside the tips. In a skillet, add the thinly sliced onion, asparagus cut into rounds (not the tips, which should be halved lengthwise and set aside), thinly sliced potato, parsley stems, a drizzle of olive oil, and salt. Sauté briefly, then add 1/2 cup hot water. Cover and cook until everything is soft.
2

Transfer the asparagus mixture (removing the parsley stems) to a blender cup. With an immersion blender, blend while drizzling in olive oil until you get a very smooth, creamy, and fluid texture. Season with salt and strain through a fine mesh sieve to remove any fibrous bits. Sauté the asparagus tips in a skillet with a pat of butter, a splash of oil, salt, and pepper. Do not overcook.
3

Toast the peppercorns in a small pan until fragrant, then coarsely crush them.
4

Cut the zucchini peels into thin strips (first use a vegetable peeler lengthwise, then slice with a sharp knife). Pat them dry, dredge in flour, and fry in vegetable oil. Do not burn them. If well dried, they will stay crispy in about a minute. Drain on paper towels (they won’t absorb much oil since they’re thin and fry quickly).
5

Remove the skin from the fish and cut it into medallions. In the skillet where you’ll finish the pasta, add two swirls of olive oil and the minced garlic clove (remove the sprout first). When the pan is hot, add the fish, sauté briefly, season with salt, and deglaze with the wine. Let the alcohol evaporate, then add chopped parsley. Cook for just a few minutes. Shred the fish by hand and set aside, leaving the cooking liquid in the pan.
6

Cook the tagliatelle. Two minutes before they’re done, transfer them to the hot skillet where you cooked the fish. Sauté over high heat for a few seconds, then add the asparagus cream (reserve some for garnish), mix, and continue cooking, adding pasta cooking water as needed. At the end, add the fish, a drizzle of olive oil, and toss everything together. The dish should not be dry, as the cream thickens quickly—add more pasta water if needed.
7

To serve, plate a portion of pasta, sprinkle with toasted pepper, grate some lemon zest on top, add a tuft of fried zucchini peel, a few drops of asparagus cream, and a drizzle of raw olive oil.