Black and white tagliolini with mullets and aubergines along with cuttlefish served in a nest shape

How to make the sauce

Bone the cleaned and washed mullets then cut into small cubes. Lightly fry oil and garlic in a frying pan, then add the mullet and brown it.
Meanwhile, take an aubergine and use a potato-peeler to cut off the strips that will be needed later on. Cut the rest of the aubergine into matchsticks.
Add the aubergines and the cherry tomatoes to the mullet and cook slowly.
Put the black and white tagliolini into a saucepan of boiling water; when cooked, add to the sauce and sauté until ready.

What to do with the cuttlefish

Fry onions in saucepan until golden. Add the cuttlefish which has been washed and soaked in white wine. Then add the tomato sauce, the concentrate and simmer slowly. Meanwhile, make the polenta by pouring water, salt and a drop of oil into a saucepan. When the water comes to the boil, add the cornmeal and simmer. Line cannolo moulds with bacon and bake in the oven.

How to assemble the dish

Start to prepare the dish by placing the tagliolini on the plate with the fried strips of aubergine on top; alongside arrange the cuttlefish on a base of polenta, and top with the bacon cannoli as a finishing touch.
Ingredients for 4 persons
SUGO ALLE TRIGLIE (Mullet sauce)
  • 8 mullet fillets
  • 1 aubergine
  • 8 cherry tomatoes
  • 1 clove of garlic
  • 80 g black tagliolini
  • 80 g white tagliolini
  • olive oil as necessary,
  • salt to taste
SEPPIE IN UMIDO (Stewed Cuttlefish)
  • 500 g cuttlefish
  • 100 g tomato sauce
  • 30 g tomato purée
  • 50 g maize flour
  • 8 slices of bacon
  • olive oil
  • salt
Hosteria Al Vecio Bragosso Go to the restaurant > >
Black and white tagliolini with mullets and aubergines along with cuttlefish served in a nest shape