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Penne Rigate with Sturgeon

Chef: Juan Andrés García

Sturgeon / Main Course

40 min.
4 pers.
Normal

Sturgeon with an Italian touch

For pasta lovers, we bring you this delicious and very simple recipe where we can make the most out of the sturgeon. Using candied garlic (removing its strong taste and giving a sweet flavour to the preparation) and vegetables, we obtain the perfect balance of flavours to accompany the fish of kings.

Ingredients
  • 3 pieces of Oscietra sturgeon (or 1 entire fillet)
  • 500g of Penne Pasta
  • White wine
  • 2 tomatoes
  • 15 garlic cloves
  • Juice of 1 lemon
  • 2 sprigs of parsley
  • 2 laurel leaves
  • ½ tablespoon of Worcestershire sauce
  • ½ tablespoon of tomato sauce
  • 2 tablespoons of butter
  • Salt and pepper
  • Olive oil
  • ½ tablespoon of sugar
  • Parmesan cheese

Preparation

  1. Cut the tomatoes into small cubes (seedless, to diminish some of its acidity), cut the garlics into thin slices and cut the parsley.
  2. Boil 1,5 liter of water for the pasta. Cut the sturgeon into cubes of 2 x 2cm and season with salt and pepper.
  3. Add a bit of olive oil to a frying pan, and once it has heated, sear the sturgeon cubes for 10 seconds per side. Set aside.
  4. On the same frying pan, add more olive oil, the butter, and laminated garlic. Lower to the minimum heat and cook the garlic for 8-10 minutes until it is glazed. On a separate pan, cook the pasta with oil and salt.
  5. Add to the frying pan the laurel leaves, cubes of tomatoes, Worcestershire sauce, tomato sauce, half tablespoon of sugar and white wine. Increase the heat and let the alcohol evaporate.
  6. Add the sturgeon cubes once again to the frying pan, and once the pasta is ready, add it to the frying pan. Add the parsley, parmesan cheese, lemon juice, and some of the cooking water used for the pasta (to emulsify the sauce). Adjust the season of salt and pepper. Remove from the pan and serve.

We invite you to watch the video for this recipe on our Instagram TV: @kenoz_caviar

Main ingredients
Sturgeon Fillet View Product

Sturgeon with an Italian touch

For pasta lovers, we bring you this delicious and very simple recipe where we can make the most out of the sturgeon. Using candied garlic (removing its strong taste and giving a sweet flavour to the preparation) and vegetables, we obtain the perfect balance of flavours to accompany the fish of kings.

Preparation

  1. Cut the tomatoes into small cubes (seedless, to diminish some of its acidity), cut the garlics into thin slices and cut the parsley.
  2. Boil 1,5 liter of water for the pasta. Cut the sturgeon into cubes of 2 x 2cm and season with salt and pepper.
  3. Add a bit of olive oil to a frying pan, and once it has heated, sear the sturgeon cubes for 10 seconds per side. Set aside.
  4. On the same frying pan, add more olive oil, the butter, and laminated garlic. Lower to the minimum heat and cook the garlic for 8-10 minutes until it is glazed. On a separate pan, cook the pasta with oil and salt.
  5. Add to the frying pan the laurel leaves, cubes of tomatoes, Worcestershire sauce, tomato sauce, half tablespoon of sugar and white wine. Increase the heat and let the alcohol evaporate.
  6. Add the sturgeon cubes once again to the frying pan, and once the pasta is ready, add it to the frying pan. Add the parsley, parmesan cheese, lemon juice, and some of the cooking water used for the pasta (to emulsify the sauce). Adjust the season of salt and pepper. Remove from the pan and serve.

We invite you to watch the video for this recipe on our Instagram TV: @kenoz_caviar

Send a photo of your appetiser to our Instagram @kenoz_caviar !