List of Ingredients
- 6 of red mullet
- 11 OZ. of catalogna (puntarelle)
- 4 OZ. of peeled dried fava beans
- 1 CUP of dry white wine
- 1/2 CUP of Pecorino cheese, grated
- 3 TBSP. of raisins
- 1 of garlic clove
- 1/2 of shallot
- zest from 1/2 orange
- marjoram
- salt
- pepper
- extra-virgin olive oil
Method
Soak dried fava beans in water for 1 hour. Wash and boil them for 1 hour with a pinch of salt. Drain, reserving the cooking water.
Peel and slice the shallot. Sauté in a saucepan with 2 Tbsp. oil for 2-3 minutes; add boiled beans, taste for salt and cook for 25-30 minutes adding fava bean cooking water as needed. Purée in the blender and set aside.
Preheat the oven to 525 °F.
FOR THE MULLET STUFFING: Soak raisins in the white wine. Drain and coarsely chop. Trim the catalogna and cook in salted boiling water for 15 minutes, then plunge into iced water. Remove, squeeze out excess water and chop. Sauté in a pan with 2 Tbsp. oil and and an unpeeled, crushed garlic clove for 10 minutes. Remove garlic and mix catalogna with the raisins, grated Pecorino, coarsely chopped leaves from a sprig of marjoram and orange zest.
FOR THE RED MULLET: Clean them: remove the heads, butterfly them, remove the guts and bones, leaving the fillets attached. Spoon the catalogna stuffing inside the mullet fillets and fold to close. Place on a baking sheet covered with parchment paper, drizzle with oil, salt and pepper and broil for 6-7 minutes. Serve with fava bean cream.