Pasticcio di Pesce

Monkfish & Bavette Lasagne

Preparation info
  • Serves


    • Difficulty


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By Tessa Kiros

Published 2008

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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