by Lisa Casali
4 people 35 minutes
In a blender, mix the bread with 2 tbsp of olive oil, a handful of parsley and basil stems, and a pinch of salt. Blend together until minced, then toast in a frying pan and set aside.
Finely slice the green part of the leek and brown it in the frying pan with 2 tbsp of olive oil. Chop the hake fillets into medium-sized cubes, and mix them with the leeks, adding salt and chili. Add the wine and let simmer until reduced.
Grate and squeeze the lemon, and add the zest and the juice to the fish, and remove from heat.
In a big pot with boiling water, cook the pasta.
When cooked, add it to the fish sauce you have just prepared. Stir-fry for two minutes and divide into dishes. Add toasted breadcrumbs and basil on top, and enjoy!
500g fresh egg spaghetti (or any other kind of pasta you like)
250g fresh hake fillets
parsley and basil stems
extra virgin olive oil
½ glass of white wine
1 organic lemon
100g green part of the leek
1 slice of stale bread
a pinch of chili pepper
Lisa Casali is an environmental scientist, sustainable cooking expert and innovative personality in Italy.
Aside from her blog “Ecocucina” which is entirely dedicated to eco-friendly cooking, Lisa has published several books and was elected Best food writer in Italy in 2016. She is also the host and author of the cooking show “Il mondo in un piatto” (“The world on your plate”) and has been involved in several events to raise awareness about food waste.
Learn more about hake and other stories beneath your plate.