Time: 55 Minuti
Difficulty: Facile

Ingredients for 4 people:
400 g Salmon sunflowers Gluten-free Venice pasta with 4 sea bass fillets already cleaned and without thorns
150 g Spicy green peppers ( Friggitelli)
4 red copper tomatoes
1 garlic clove
¼ glass of white wine
Extra virgin olive oil
Salt up
Salt coarse

Procedure
Wash the peppers and cut them in half lengthwise, remove the seeds and the stalk, cut into strips; heat a pan with three tablespoons of oil and heat over high heat, pour in to cook the peppers and salt to taste. Take care to turn the peppers with a fork; after about 7 minutes the peppers will be cooked.In a separate pan, heat another tablespoon of extra virgin olive oil, cut into small pieces the sea bass, pour it into the pan and cook for a couple of minutes and season with salt, blend with white wine and cover the pan with a lid. Peel the garlic and chop it finely, put it all in a small glass boulle and set aside. Put a pot on the fire with water and bring to a boil, wash the tomatoes and incise them in the upper part with the tip of a knife, throw them in water and cook for about 20 seconds; drain in cold water and after a few minutes remove the tomatoes from the water. At this point, remove the skin from the tomato, cut into 4 and remove the pulp from the inside, creating small petals and spread them in a dripping pan lined with baking paper;season the petals with a drizzle of extra virgin olive oil, a pinch of salt and sprinkle the garlic over the previously minced tomato. Heat the oven to 170 degrees and cook the tomatoes for about 10 minutes. Cook the gluten-free ravioli in the boiling water and salt, after about 3 minutes, drain the pasta in the sea bass and cook with a few minutes on the stove. Compose the dish, with the peppers on the bottom of the plate, spilled over the ravioli and completed with two tomato petals, seasoned with raw oil.
Recipe of the Chef Marco Scaglione
Photo Francesco Bolognini