Name: Pasticcio di Pesce (Monkfish & Bavette Lasagne)
Yield: Serves 8
Cuisine: Italy
Ingredients: 125 ml (4 fl oz/½ cup) white wine; 1 small peperoncino, crumbled; 70 g (2½ oz) plain (all-purpose) flour; 750 ml (26 fl oz/3 cups) warm milk; a good grating of nutmeg; 1 tablespoon chopped parsley; 250 g (9 oz/1 cup) tomato passata; 1 large onion, chopped; 200 g (7 oz) bavette pasta (or other dry pasta); 2 garlic cloves, chopped; 2 sprigs of thyme; 4 tablespoons olive oil; 3 tablespoons grated parmesan; 1.4 kg (3 lb 2 oz) whole monkfish, scaled & gutted or 1 monkfish head, eyes & tongue removed; 100 g (3½ oz) butter

Preparation info

Serves
8

Difficulty
Medium

Appears in

Venezia

By Tessa Kiros

Published 2008

About

This is Lidia from Lido’s wonderful recipe for coda di rospo (monkfish). You must try it – it’s a beauty & well worth the effort. You buy a whole fish & use the head to make this flavourful pasta ‘pie’ & the rest of it for a second course of mixed grilled fish with salad or have the Monkfish with tomato the next day. The recipe is designed for monkfish but you could use snapper, though I can’t promise the flav